Caribbean Cole Slaw |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | 10 minutes | ||||||||
| INGREDIENTS: | ||
| 1/2 head white cabbage, shredded | 1/2 medium onion, diced | 1/2 green bell pepper, diced |
| 4 Serrano or jalapeno chiles, finely chopped | salt and fresh ground black pepper | 1 cup white vinegar |
| 1/2 Tbsp sugar | ||
| 1 | In a large bowl, combine the cabbage, onion, green and red bell peppers and chiles with the salt and black pepper. Stir in the vinegar and sugar. |
| 2 | Pack the cole slaw in a lidded container for at least 8 hours before serving to allow the cabbage to "pickle." |
| 3 | The Caribbean cole slaw will keep for a good week in the refrigerator, so it's a great make-ahead dish. |