Bucking Bronco Coleslaw
From Karen Anderson
2013 Sep/Oct
synopsis remove if there isn’t one
Ingredients:
- 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
Directions:
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.