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Alabama Hot Slaw

  • 1 sm. cabbage head
  • 2 celery stalk
  • 1 1/2 c. carrots, shredded
  • 1/2 red bell pepper, seeded and chopped
  • 1/2 c. sweet onions, minced
  • 1/4 c. wine or cider vinegar
  • 2 tsp. sugar, honey or sucanat
  • 1 tsp. salt
  • 1/4 tsp. fresh ground black pepper
  • 1 tsp. prepared brown mustard
  • Tabasco or other hot sauce, to taste
  • 1/4 c. canola oil
Finely shred the cabbage to make about 4 cups and place it in a large bowl. Halve the celery stalks lengthwise and thinly slice crosswise. Without mixing together, pile the celery on top of the cabbage and follow with the carrots, bell pepper and onions. In a small bowl, whisk together the vinegar, sugar, and salt until clear. Stir in the black pepper, mustard and Tabasco and pour on vegetables. In a small pan, heat the oil to not quite smoking; you should see a few ripples in the oil and some heat waves. Pour the hot oil over the vegetables, aiming especially for the onions and peppers. Let sit for 3 or 4 minutes. Toss and serve or refrigerate for later. Note: Can be made with tatsoi, bok choi, spinach, kale or a combination of all including cabbage.

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