Sunday, February 21, 2010

65: Cuban Coleslaw

6 cups shredded cabbage (I used prewashed bag of green cabbage, red cabbage and carrots)
3 red peppers
1 cup sour cream
5 Tablespoons vinegar
4 Tablespoons mayonnaise
3 Tablespoons sugar
1 Tablespoon mustard
1 1/2 teaspoons salt
1/2 teaspoon onion
1 Tablespoon oil (I used canola)

1. Mix the shredded cabbage, sour cream and one red pepper, thinly sliced.
2. In a food processor or blender (osterize), mix the onion, salt, mustard, sugar, mayonnaise, oil and vinegar until well blended.
3. Add the dressing to the cabbage mix and stir well until fully mixed together.
4. Store in the fridge for at least an hour.
5. Decorate with thinly sliced red pepper rings before serving.

Makes 12 servings.
Best when prepared a day in advance and stored in a glass covered container.

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