 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
My husband and I celebrated my fiftieth birthday on the island of St. John, where we enjoyed many terrific meals, says Eileen Hruby of Tom's River, NJ. One day, we had lunch at Pusser's Ltd. in Cruz Bay. The coleslaw they served was extraordinary: cool and hot at the same time. I have no idea how it was made. Serrano chilies give this dish a real kick; the lime juice makes it refreshing. Ingredients:
1/4 cup mayonnaise |
1/4 cup olive oil |
1/4 cup fresh lime juice |
2 tablespoons apple cider vinegar |
2 tablespoons dijon mustard |
2 tablespoons chopped fresh dill |
1 tablespoon sugar |
2 small serrano chilies, seeded, minced (about 2 1/2 teaspoons) |
1 garlic clove, minced |
1 teaspoon celery seeds |
8 cups (packed) shredded cabbage (about 1 1/4 pounds) |
2 cups (packed) shredded carrots (about 2 large) |
Directions:
1. Whisk mayonnaise, olive oil, lime juice, apple cider vinegar, mustard, chopped dill, sugar, chilies, garlic and celery seeds in medium bowl to blend.
2. Toss cabbage and carrots in large bowl with enough dressing to coat. Season to taste with salt and pepper. (Coleslaw can be prepared ahead. Let stand at room temperature up to 1 hour or cover and refrigerate up to 4 hours.) Serve cold or at room temperature.
|
|