[CH] "Hot Slaw"

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I just returned from vacation at Hilton Head, South Carolina.
The following recipe is based upon one from Hudson's restaurant.
(My idea to add the chile peppers.)

Because it does not use mayonnaise, it will keep on a buffet a
long time. And the white, red and green gives it an attractive appearance.

I made this for Chip's hotluck this Saturday, where it was well
received.  It is very easy to make.

Andy's Hot Slaw
---------------
  1        head cabbage
  4-6      serrano peppers
  1        red onion
  1/3 cup  sugar
  1 cup    oil
  1 cup    vinegar
  1/2 tbl  dry mustard (1 1/2 tsp)
  1/4 tbl  salt
  1/4 tbl  black pepper

Remove stem from peppers, quarter lengthwise, remove seeds.  Remove 
outer layer from onion.  Thinly slice cabbage, onion and peppers or 
shred them.  Toss with sugar.

Mix remaining ingredients, and bring to boil.  Pour boiling mixture over 
cabbage mix, let set, and mix in five minutes.  Chill in refrigerator.

Notes:
   In many stores, cabbage can be bought already shredded.
   "1/4 tbl" is the restaurant's idea; you can replace with "scant tsp".
   As I expected, the serranos had just the right flavor and heat.
   For those who want a not-hot version, 3-4 ancho peppers could be used.

AndyB

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