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Spicy Southwestern Slaw

This time of year, my mom likes to bury us in vegetables from farm stands in Central and Western Massachusetts. The last time she came to visit our house she brought a 25 pound bag of white onions, a 50 pound bag of potatoes, 5 butternut squashes and a cabbage that was literally bigger than my head. And I have a pretty big head.

I found a recipe for Spicy Southwestern Slaw  on AllRecipes and decided that was one way to use up some of that cabbage. The recipe was quick and easy to prepare and can be mixed up ahead of time since it needs an hour in the fridge for the flavors to blend. The resultant slaw was spicy/sweet. Next time I will likely slightly reduce the amount of oil used in the recipe.

swslaw2

INGREDIENTS

  • 3 cups shredded cabbage
  • 1 carrot, shredded
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeno pepper, seeded and diced
  • 1 tablespoon chopped fresh cilantro
  • 1/2 cup canola oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon white sugar
  • 1 teaspoon cayenne pepper
  • salt and pepper to taste

DIRECTIONS

  1. In a large bowl, toss together the cabbage, carrot, onion, red pepper, jalapeno and cilantro. Set aside.
  2. In a small bowl, whisk together the oil, vinegar, sugar, cayenne pepper, salt and pepper. Pour over vegetable mixture and toss to combine. Cover and refrigerate for at least one hour.

Looking for more stuff to make with YOUR giant cabbage? Try this Vietnamese Salad that I made a couple of months ago: Torn Chicken & Cabbage Salad.

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