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Spicy Sweet and Sour Coleslaw
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    Spicy Sweet and Sour Coleslaw

  • 3 pounds fresh green cabbage, thinly sliced
  • 1/4 cup chopped serrano chiles
  • 1 green bell pepper, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 1/2 cups chopped onion
  • 1 cup vegetable oil
  • 1 cup white vinegar
  • 1 1/2 cups sugar
  • 2 Tbl. celery seed
  • 1/2 tsp. freshly ground black pepper
  • In a very large glass bowl, combine the cabbage, serranos, bell peppers and onion. Combine the remaining ingredients in a saucepan and bring to a boil, stirring until the sugar dissolves. Boil gently for 1 minute, then pour the marinade over the vegetables and mix. Refrigerate for several hours before serving; overnight is best. Before serving, drain the slaw so that the marinade doesn't drown everything else on the plate. Save the marinade to add to any leftover slaw. The leftovers are great and will keep for five days. Each serving provides: Calories, 305; Protein, 2 g; Carbohydrates, 36 g; Fat, 19 g; Sodium, 24 mg; Cholesterol, 0 mg; Dietary Fiber, 3 g. Serves 10 to 12 -
    Heat Scale: Medium

    From: Hot & Spicy & Meatless by Dave DeWitt, M.J.Wilan & M.
    Posted By: Chile Head Mailing List
    Post Date:

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