Re: Cozymel's cabbage recipe
these are not from Cozymel's - but I wanted to share them with you -
Marinated Slaw
Dressing:
1 cup cider vinegar
2/3 cups vegetable oil
1/2 cup sugar
2 Tbsp _spicy_ brown mustard
1 tsp salt
1 tsp celery seeds
1/2 tsp freshly ground black pepper -
Slaw:
1 medium yellow onion, peeled and cut into slim wedges
1 large green bell pepper, cored, seeded, and cut into 1" pieces
1 large green cabbage (about 3 lbs.), trimmed of coarse outer leaves, quartered, cored, then cut in columns the width of the food processor tube
1. For the dressing: Place all the ingredients in a food processor fitted with the metal chopping blade and blend by churning 3 to 5 seconds. Empty into a small _non-reactive_ saucepan, set over low heat, and bring slowly to a boil, stirring occasionally.
2. Meanwhile, begin the slaw: Add the onion and green pepper to the processor (NO NEED to wash the bowl or blade), and with 3 sec. churnings, chop very fine. Using a plastic spatula and minding the blade, scrape the bowl and stir the mixture between churnings. Empty into a large _non-reactive_ mixing bowl.
3. Remove the chopping blade and insert the slicing disk. Lay a column of cabbage on its side in the feed tube, top with as many more as will fit, then exerting gentle pressure on the pusher, pulse through the slicing disk. Repeat until all the cabbage has been sliced. Add to the bowl with the onion and green pepper.
4. As soon as the dressing boils, pour over the cabbage mixture and toss well. Cool to room temperature, toss well again, cover, and refrigerate for several hours.
5. Toss the slaw well again just before serving, then dish up with tongs (the cabbage oozes considerable water as it marinates.
Mexican Style Slaw
1/2 head green cabbage, shredded
1/2 medium jicama, shredded
1 large carrot, shredded
3 medium tomatoes, seeded and diced 1-2 minced, seeded jalapeño peppers
1/3 C chopped cilantro
-
Dressing
-
1/4 C fresh lime juice
1/4 C fresh orange juice
2 cloves garlic, minced
2 Tbsp sugar
1/2 tsp ground cumin
salt and pepper to taste
-
Low Down: Use a sugar alternative such as SPLENDA.
Serves 8
Combine all salad ingredients and mix well. Combine all dressing ingredients and toss well with salad ingredients. Refrigerate until ready to serve. This slaw gets better if it has a chance to sit for a few hours before serving and it's even good the next day.
Prep Note: Use more or less jalapeño, depending on how spicy you like your foods.
Prep WARNING: If you are new to the world of the jalepeno and other hot peppers, USE CARE when cutting them up and seeding them....DON'T get your hands around your face, especially the eyes, UNTIL you've had a chance to _thoroughly_ wash your hands with soap and water....
Variations: Folks, as written, this is pretty muuch a "middle of the road" recipe, spice wise, Mexican recipe and therefore the ONLY limit to what and how much goes in is _your_ taste and the temperature limits of your mouth; some "addiional optional" items ~~ all to taste, are Hot sauce. Chili powder, and tobasco sauce.
Hopefully this will help a little!
KW
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Cozymel's cabbage recipe
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