|Ted's Jalapeno Cole Slaw|
As some may recall, I was on a mission to find a recipe for a cole slaw
I have eaten (oh, 4 times now) since visiting La Cabana in Indianapolis
with my good friend George Starkey. The slaw served at La Cabana is
Salvadoran and is called Curtido. You can find a VERY GOOD version of
this at Curtido Salvadoreno
Slaw notes: julienne your jalapenos THINLY. Should be slivers. Once they are juilenned, stack and cut in half.
Dressing notes: For the chile oil, Dynasty brand found in your grocery will do...be sure to shake well before measuring. If you don't like sesame oil, then omit that and use regular chile oil.
Mix slaw ingredients in bowl. Mix dressing ingredients in a separate bowl. Once dressing ingredients are well mixed, pour on top of slaw and mix well. Cover and let rest overnight in fridge. Serve cold.
If you are prone to have a sweet tooth, double the brown sugar. ;-)
From: Ted Wagner, firstname.lastname@example.org
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