¼ medium head of red cabbage, shredded
2 jalapenos, finely diced
4 shredded carrots
½ cup sugar
½ cup white vinegar
¼ cup oil (canola is good)
2 chipotles chopped with adobo sauce
Salt and pepper to taste
The amount of cabbage is obviously sort of approximate, but is roughly 10 cups all together. Simply combine everything and mix really well. Then give it 4 hours in the fridge. The result is a bright, sweet and spicy slaw that we all really enjoyed. The freshness and coolness of the slaw play really well with the heartiness of the beans for the record.
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