With the Fourth of July right around the corner, thoughts turn to picnic food.
I promised to share Deandra Barnett’s wonderful recipe for slaw, then promptly let it slip my mind. I detest slaw but this one got my attention. It was delicious and now I know the secret to pleasing people who aren’t fond of cabbage.
I’ll be making it this weekend and suggest you try this new twist on your old slaw recipe. It’s a keeper!
1 lg. cabbage shredded, (she buys the bagged shredded variety)
1 purple onion chopped
1 bell pepper chopped – red ones make a nice textural addition
1 can sliced black olives
1 jar hot pepper rings with juice
salt & pepper to taste
1 bottle of Green Goddess dressing (this is the secret ingredient) – don’t tell anyone
Toss all vegetable ingredients, pour in dressing & mix well. The longer the mixture stands, the hotter the taste.This looks good heaped in a large shallow dish that is lined with cabbage leaves.
(Editor’s note: Deandra sent in this addendum today: ly: