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Four vinegar cole slaw
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| Artist: |
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| Categories: |
Asian, Chinese, Ethnic, Side-dishes |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1
| | Head cabbage -- chopped | | | Fine | | 1/2
| large | Yellow onion -- chopped | | | Fine | | 1
| cup | Celery -- chopped fine | | 2
| tbsp | Sugar | | 3
| tbsp | Basil vinegar | | 3
| tbsp | Balsamic vinegar | | 3
| tbsp | Malt vinegar | | 3
| tbsp | Red wine vinegar | | 1
| tbsp | Garlic powder | | 1
| tbsp | Honey | | 1
| tbsp | Worcestershire sauce | | 1
| tbsp | Soy sauce, superior grade | | 1/2
| tbsp | Nuoc mam | | 2
| tbsp | Brown mustard seeds -- | | | Crushed | | | Black pepper | | | Crushed dried tabasco | | | Peppers | | | OR | | | Finely chopped jalapenos, to | | | Taste |
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Procedures:
| 1 | Chop cabbage fine and soak in water and ice in the refrigerator for one hour. | | 2 | Drain. | | 3 | Place a small cloth towel in the bottom of a bowl. | | 4 | Line the bowl with paper towels and put the cabbage in. chill for another one to two hours, meanwhile mixing all the remaining ingredients together. | | 5 | Bring out the cabbage, remove the towels, and combine cabbage thoroughly with other ingredients. | | 6 | Let warm to room temperature, and serve. | | 7 | recipe by : liz linton & tom solomon |
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