I made this one year on the fly while camping up at Hog Farm in Northern California. It's light, spicy, creamy and extra crunchy with the addition of hicama. I hope you enjoy this one!
INGREDIENTS:
5 cups shredded cabbage, about 1 medium/large head
3 carrots, coarsely shredded
1 cup thinly sliced Red Onion
1 cup thinly sliced Hicama
1/4 cup sugar
1/2 teaspoon salt
1/4 cup vinegar
2 tablespoons olive oil
1/4 can of Chipotle Pepper in Adobo sauce
1/2 cup mayonnaise
INGREDIENTS:
5 cups shredded cabbage, about 1 medium/large head
3 carrots, coarsely shredded
1 cup thinly sliced Red Onion
1 cup thinly sliced Hicama
1/4 cup sugar
1/2 teaspoon salt
1/4 cup vinegar
2 tablespoons olive oil
1/4 can of Chipotle Pepper in Adobo sauce
1/2 cup mayonnaise
COOKING MUSIC SELECTION: Katy Perry - Hot N Cold
PREPARATION:
In a large bowl, toss cabbage, hicama, carrots, and onion. Cover and chill thoroughly. In a blender, combine sugar, salt, vinegar, Chipotle, mayonnaise and olive oil. Blenad in high until pureed well. Toss sauce over the veggies and chill until ready to serve.
In a large bowl, toss cabbage, hicama, carrots, and onion. Cover and chill thoroughly. In a blender, combine sugar, salt, vinegar, Chipotle, mayonnaise and olive oil. Blenad in high until pureed well. Toss sauce over the veggies and chill until ready to serve.
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