Tuesday, May 20, 2008

Coleslaw with Red Bell Pepper

I made chicken fingers again last night but wanted something different for a side dish. I didn't feel like making potato salad so I decided to make coleslaw since the Mister loves his slaw. I tend to like slaw with a little kick and a bit on the tangy side. But this is a simple recipe and the dressing can be adjusted easily to taste.

1/2 bell pepper, finely chopped (or julienned)
1/2 large carrot (or 1 small carrot), shredded
1/8 cup chopped fresh parsley leaves
1/2 small white cabbage head, cored, thinly sliced
1/2 small red cabbage head, cored, thinly sliced
1/2 Cup mayonnaise
1/2 teaspoon kosher salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon coarsely ground black pepper
2 Tablespoons sugar
1/4 teaspoon lemon-pepper seasoning
1 Tablespoon white vinegar (add another 1/2 to full Tbsp for more tanginess)
1/4 teaspoon cayenne pepper (optional)

Mix the sliced cabbage together with the vegetables. In a separate bowl, mix the remaining ingredients together and allow to stand for a few minutes. Combine the mayonnaise mixture with the vegetables and mix thoroughly. Chill for 1 hour.

Depending on the size of the cabbage heads you use, you may have to increase the amount of dressing. Don't go crazy and drown the slaw, unless you like it that way. You can also increase/decrease the amount of carrots and red bell peppers.

Also, if you don't like really wet coleslaw (think KFC), you can salt the sliced cabbage in a colander for about 2 hours to remove some of the moisture. Rinse well and pat dry. Then follow the instructions. The slaw will be "wetter" the next day if you have leftovers but it won't be nearly as watery as KFC's slaws.

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