Four Vinegar Cole Slaw

Recipe Ingredients

1		Ead cabbage - shredded
1 tablespoon	15ml	Honey
1/2 tablespoon	7.5ml	Yellow onion - minced (large)
1 tablespoon	15ml	Worcestershire sauce
1 cup	110g / 3.9oz	Celery - minced
1 tablespoon	15ml	Soy sauce - superior grade
2 tablespoons	30ml	Sugar
1/2 tablespoon	7.5ml	Nuoc mam
3 tablespoons	45ml	Basil vinegar
2 tablespoons	30ml	Brown mustard seeds - crushed
3 tablespoons	45ml	Balsamic vinegar
		Black pepper
		Tabasco pepper - crushed dried
1 1/2 tablespoons	22ml	Red wine vinegar
1 1/2 tablespoons	22ml	Malt vinegar
1 tablespoon	15ml	Garlic powder
		Jalapenos - finely chopped to taste

Recipe Instructions

Recipe by: Liz Linton and Tom Solomon

Chop cabbage fine and soak in water and ice in the refrigerator for one hour. Drain.

Place a small cloth towel in the bottom of a bowl.

Line the bowl with paper towels and put the cabbage in. Chill for another one to two hours, meanwhile mixing all the remaining ingredients together.

Bring out the cabbage, remove the towels, and combine cabbage thoroughly with other ingredients. Let warm to room temperature, and serve.

Source:
Norm Corley

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.