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Ted's Jalapeno Cole Slaw
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    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
    I used the above mentioned recipe as a base and went from there. Notice, as always, garlic is an ever present ingredient in my recipes.

    Slaw:
  • 1 1 oz bag cole slaw (found in produce section) -- (1 to 8)
  • 2 - jalapenos, seeded if you wish (fresh -- (2 to 3) please)
  • 1 clove garlic, minced
  • 1 small onion diced (should barely be 1/4 cup)
    Dressing:
  • 1/2 tsp oregano (fresh please)
  • 1/2 tsp sesame chile oil
  • 1 tsp brown sugar
  • 1/4 cup white vinegar
  • 1/2 cup water
  • 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, trwagner1@yahoo.com
    Posted By: Ted Wagner, Via: Chile Head Mailing List
    Post Date: Mon, 19 Nov 2001

    *BACK TO SALADS*







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