City Palate

The Entertaining Issue - November December 2017

Bucking Bronco Coleslaw
Bucking Bronco Coleslaw.html

Bucking Bronco Coleslaw

Sept/Oct 2013

A tootle-tastic recipe from Karen Anderson

1 green cabbage (or bok choy or Savoy cabbage), roughly chopped

1 red cabbage, roughly chopped

10 carrots, diced in food processor

2 red peppers, julienned

2 bunches of green onions, sliced diagonally

2 English cucumbers – seeds removed and julienned

1 - 445 ml. jar Hellman’s Half-the-Fat mayo

1/2 c. Thai Kitchen sweet chili sauce

1/4 c. rice wine vinegar

1 - 2 jalapeños, finely diced

salt and pepper

Place all the chopped vegetables in a large bowl. Mix the mayo, chili sauce, vinegar and jalapeños together and stir into the vegetables until thoroughly mixed. Add salt and pepper to taste.

Serves 8-10.