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Southwest Coleslaw


2 cups corn, fresh or frozen
1 med cabbage, coarsely grated or chopped
1 green bell pepper, trimmed and diced
1 red bell pepper, trimmed and diced
1 med sweet onion, chopped
lettuce leaves, optional

DRESSING
2 tablespoon white wine vinegar
2 tablespoon olive oil
2 tsp sugar, or honey
1/2 cup mayonnaise
1/4 cup parsley, fresh, chopped
1 tablespoon fresh herbs, such as basil tarragon or chives
salt and black pepper, to taste

Prepare veggies, except lettuce, and combine in a large bowl; cover and set aside. Combine vinegar and sugar or honey and heat on stove or in microwave, stirring until sugar dissolves; chill. Once cooled, mix with mayonnaise, parsley and herbs. Add to cabbage/corn mixture, combining thoroughly; chill until serving. Line large bowl with lettuce and fill with salad.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.