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.