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JALAPENO SLAW
  • 4 cups coarsely chopped green cabbage
  • 2 cups coarsely chopped red cabbage
  • 1 cup coarsely chopped carrots
  • 1 small green bell pepper, seeded and coarsely chopped
  • 1/2 cup coarsely chopped onions
  • 2 jalapenos cut in half and seeded
  • Hot cider dressing:
  • 1 cup apple cider vinegar
  • 3/4 cup sugar or Florida Crystals
  • 1/2 cup water
  • 3 bay leaves
  • 1 teaspoon salt
    1. Process all vegetables in a food processor fitted with the metal blade until chopped fine. Place in a large nonreactive bowl. To make dressing: Combine all ingredients in a nonreactive saucepan and simmer 5 minutes. Pour over the chopped vegetables. Place a plate over the vegetables which fits inside the diameter of the bowl and weight the plate down with a can or heavy glass. Allow to stand at room temperature 2 hours and then refrigerate overnight before serving.

     
     

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