Rattlesnake Coleslaw

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* Exported from MasterCook *

 

Rattlesnake Coleslaw

 

Recipe By : " Cooking for All Seasons " by Jimmy Schmidt

Serving Size : 16 Preparation Time :0:00

Categories : Vegetarian Salads

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup sugar

2 teaspoons salt

1 tablespoon freshly ground black pepper

1 tablespoon ground celery seed

1 tablespoon ground or crushed caraway seed

1 5 pound head green or red cabbage

1 jalapenos -- minced (optional)

(1 to 2)

1 cup cider vinegar

2 cups red wine vinegar

1 cup olive oil

 

 

In a small bowl, combine the sugar, salt, caraway, pepper and celery seed.

 

Core and quarter the cabbage and remove the outer leaves. Shred it, using the

food processor's slicing blade or a four-sided grater's slicing holes, or very

thinly slice it with a sharp knife, about 1/16-inch thick. Spread a thin layer

of it over a large colander or a perforated grill pan set on a baking rack.

Sprinkle it with some of the spice mix. Repeat with layers of cabbage and spice

mix until all of the cabbage and spice have been used. Place several layers of

newspaper beneath and allow mixture to weep for 2 hours.

 

Transfer to a large bowl and add the vinegars and olive oil. Mix well.

Refrigerate overnight or up to 1 week. Mix again, then adjust salt and pepper to

your taste. Pour off some of the dressing if desired. Makes 2 quarts, 16

servings.

 

 

 

 

 

 

 

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