| Peppery Blue Cheese Slaw
2 pounds of cabbage, shredded
1/2 cup of chopped bottled hot red
2 Slivered jalapeno peppers
3/4 cup of mayonnaise
1/4 cup of lime or lemon juice
1/4 cup of white wine vinegar
1/2 teaspoon of salt
a pinch of sugar
Pepper
1/2 cup of crumbled blue cheese |
|
In a large bowl, combine the shredded cabbage and peppers. In a smaller bowl, whisk together the mayonnaise, lime juice, vinegar, salt and sugar. Add pepper to taste. Pour over cabbage, mix well and refrigerate for at least 1 hour. Before serving, add the blue cheese and mix well.
From Tuscon area newspapers, 1994, 3rd quarter, courtesy Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip |
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