"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Jalapeno Coleslaw Recipe

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This recipe for Jalapeno Coleslaw, by , is from Grits to Gourmet, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leila Martin
Added: Saturday, January 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
One half head of cabbage
2-3 sticks Celery, finely chopped
1/4 of a medium onion, finely chopped
2 large dill pickles, finely chopped
1/2 cup mayonnaise
1/2 cup apple cider vinegar
1/2 to 1 tsp salt
1 tsp to 2 Tbls sugar
Jalapeno peppers finely chopped, to taste
(I use the pickled ones)

Directions:
Directions:
Grate or thinly slice the cabbage, add the onions, celery, pickles, and jalapeņo peppers.
Combine the mayonnaise, vinegar and salt. (You can vary the amounts to suit your taste.) After tasting this I decide how much sugar to add.
Mix the sauce gradually with the dry ingredients. Taste again and adjust the seasonings.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is based on a recipe that I got from our cousin, Ann Floyd Miller, a fantastic cook.
This is a great accompaniment to barbecue or fried fish.

 

 

 

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