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Zippy Cole Slaw

For a great barbecue or picnic, Cabbage is always a friend - in summer as a salad and in winter in its infinite variety.

  • 1 medium-size head red cabbage, trimmed, quartered and cored
  • 1 fresh jalapeño chile, sliced (seeds optional)
  • 2 garlic cloves
  • 3 tablespoons cider vinegar
  • 1 teaspoon mustard seed, crushed
  • 1/2 teaspoon celery seed, crushed
  • 2 teaspoons salt
  • Pinch of sugar
  • Pinch of cayenne pepper
  • 1/4 cup vegetable oil
  • 2 tablespoons sour cream
 

Method

Shred cabbage finely in a food processor. Remove to a large serving bowl.

Place the jalapeño in the food processor (or a blender). Add the garlic, vinegar, mustard seed and celery seed; pulse to puree. Add the salt, sugar and cayenne. With the machine running slowly, drizzle in the vegetable oil. Add the sour cream and pulse to combine ingredients well. Refrigerate till ready to dress cabbage.

About 1 hour before serving, toss the cabbage with the dressing, taste, and if necessary, adjust with more salt, sugar and/or vinegar.

Serve on burgers, or as a side salad.

Contributor: Junior Trimmer

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