|
Categories
Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes
Free Newsletter
Get the Chef's top picks right in your inbox!
Ask The Chef
Can't find the recipe your looking for? Have a cooking or food preperation question? No problem.
Ask The Chef!
Our Friends
|
|
Home -> On the Side -> Salads
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
3 large red bell peppers, cored, seeded and cut into matchstick size strips 2 jalapeno peppers, stemmed, seeded and minced 2/3 cup olive oil 1/2 cup red wine vinegar 3 tbsp. sugar 2 pounds thinly sliced green cabbage 1/2 tsp. salt 1/2 tsp. pepper
Directions
Toss together bell peppers and jalapenos in a large bowl. Combine olive oil, vinegar and sugar in a small saucepan and heat to a boil, stirring. Pour over pepper mixture and toss to coat. Refrigerate peppers until chilled. Add shredded cabbage and toss to coat. Season with salt and pepper. Cover and refrigerate until ready to serve.
Serves 10 to 12.
Related Recipes
View/Post Comments (0) Add To MyRecipeBox Send to a Friend
|
|