Four Vinegar Cole Slaw

Recipe Ingredients

1		Cabbage - chopped fine
1/2		Yellow onion - chopped fine (large)
1 cup	110g / 3.9oz	Celery - chopped fine
2 tablespoons	30ml	Sugar
3 tablespoons	45ml	Basil vinegar
3 tablespoons	45ml	Balsamic vinegar
3 tablespoons	45ml	Malt vinegar
3 tablespoons	45ml	Red wine vinegar
1 tablespoon	15ml	Garlic powder
1 tablespoon	15ml	Honey
1 tablespoon	15ml	Worcestershire sauce
1 tablespoon	15ml	Soy sauce - superior grade
1/2 tablespoon	7.5ml	Nuoc nam
2 tablespoons	30ml	Brown mustard seeds - crushed
		Black pepper
		Crushed dried Tabasco peppers
		OR
		Finely chopped jalapenos - to taste

Recipe Instructions

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.

Posted to the BBQ List by Carey Starzinger on Apr 10, 1996.

Source:
Liz Linton & Tom Solomon

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