Wednesday, April 29, 2009

Report from the TWit Army Mess Hall - Roasted Red Pepper Cole Slaw

Make this up at least 2 hours ahead of time to allow the flavors in the dressing to blend.


  • 1 head green cabbage, shredded
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 whole red pepper thinly sliced
  • 1 whole red pepper, roasted and peeled (doing it yourself is better since the meat of the pepper will stay firmer than jarred roasted peppers)
  • 6 dill gherkins, thinly sliced (not the sweet ones) don't drain, save some of the juice
  • 1/3 c. mayonnaise
  • 2 tbs. red wine vinegar
  • Freshly ground black pepper to taste

Mix all the vegetables together in a refrigerator safe bowl making sure to add the juice from the sliced gherkins to the bowl. Whisk together the last 3 ingredients, add more vinegar if you like a thinner dressing, and add to the vegetables. You probably won't need to add salt since the gherkins will make the dish salty enough.

Let let for at least 2 hours to allow the flavors to blend. Server slightly chilled

Serves 6 as a side dish, also good as topping for hamburgers.

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