[CH] cole slaw
Rael64 (z42dkm@yahoo.com)
Sun, 30 Jul 2006 12:45:50 -0700 (PDT)
Actually, there is little to it. Rather simplistic
kinda guy, me...or maybe that's simpleminded.
Regardless, I julienne half a head of cabbage and toss
it in a bowl. I take about a third of a habanero and
julienne it, quite thin (think very tiny matchsticks)
and toss that in the bowl. I then salt and pepper (to
taste) the cabbage/hab, add in some white vinegar
(I've used wine vin. too...macht nichts), maybe a 1/4
of a cup (?), and toss it all well. I really just
want to get the salt dispersed over the cabbage and
get it all moist. Then I cover the bowl and let it
sit in the fridge for at least an hour, maybe stirring
once if you leave it longer, which can be a day ahead
(probably longer). I add in the mayo (no specific
amount as I think it's really personal preference)
later, no more than 30 minutes before I'm going to eat
it. I think the longer it sits in the mayo, the more
soggy it becomes.
Of course, you can use/add in red cabbage, carrot,
radish, etc., but I usually stick with the basic
cabbage and hab. And naturally, it gets hotter the
longer you let it sit, particularly once the mayo's
added.
Tis it. Simple stuff.
Peace, Hendrix, and Chiles.......
Don
--- Myron Menaker <myronm@bellsouth.net> wrote:
---------------------------------
Yes, please do post the recipe for the "chile-laced
cole slaw."
Thanks in advance!
Myron
Rael64 wrote:
Oh, I don't forget. But that was *good* bratwurst
andorgasmic in its own right, and most importantly,
I'dseek out those brats again. That
horseradish,probably not. Never have been a fan of
horsey radish,even chile-infused kinds (all respect
due to themakers). I have discovered a substitute,
though,which I should post to the CHlist. Simple to
make, chile-laced cole slaw.But man, to date I have
*never* been that full again.Peace, Brother
Jeff...Don__________________________________________________Do
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