"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Coleslaw, by Julie Diebolt, is from Vivian's Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Mix shredded cabbage, carrots and onions; set aside. Toast pecan pieces in dry skillet on medium heat. Do not over toast; set aside to cool. Mix equal parts of mayonnaise and pepper jelly. Mix until the pepper jelly is well blended. Add mayonnaise mixture to cabbage a little at a time until you have the right consistency. Do not add too much or salad will be watery. Toss in pecans and chill for 15 minutes and serve. For a little extra kick, toss in the chopped jalapeno.
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