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Barbecue Slaw
From the Mom Appetit blog
SERVES: 8PREP TIME: n/a
COOK TIME: n/a
Ingredients:
1 small red cabbage, finely shredded (about 8 cups)
1/4 sweet white onion, quartered and very thinly sliced
1/4 cup red wine vinegar
Kosher salt
2 carrots, shredded
1/2 cup chopped cilantro
1 roasted red pepper (from a jar or a deli), finely chopped
1/2 jalapeno pepper, seeds and veins removed, minced
1/4 cup mayonnaise (plain or lite)
2 tablespoons barbecue sauce
1/4 sweet white onion, quartered and very thinly sliced
1/4 cup red wine vinegar
Kosher salt
2 carrots, shredded
1/2 cup chopped cilantro
1 roasted red pepper (from a jar or a deli), finely chopped
1/2 jalapeno pepper, seeds and veins removed, minced
1/4 cup mayonnaise (plain or lite)
2 tablespoons barbecue sauce
Directions:
1. In a large salad bowl, toss the cabbage, onion, and vinegar with 1/2 teaspoon of salt. Cover and refrigerate for 30 minutes (or up to 2 hours).2. Add the remaining ingredients, toss until thoroughly combined, and season with additional salt to taste.
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