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Four Vinegar Cole Slaw

none

1 head cabbage; chopped fine
1/2 large yellow onion; chopped fine
1 cup celery; chopped fine
2 tablespoons sugar
3 tablespoons basil vinegar
3 tablespoons balsamic vinegar
3 tablespoons malt vinegar
3 tablespoons red wine vinegar
1 tablespoon garlic powder
1 tablespoon honey
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce; superior grade
1/2 tablespoon nuoc nam
2 tablespoons brown mustard seeds; crushed
black pepper
crushed dried Tabasco peppers
OR
finely chopped jalapenos; to taste

Chop cabbage fine and soak in water and ice in the refrigerator for one hour. Drain. Place a small cloth towel in the bottom of a bowl. Line the bowl with paper towels and put the cabbage in. Chill for another one to two hours, meanwhile mixing all the remaining ingredients together. Bring out the cabbage, remove the towels, and combine cabbage thoroughly with other ingredients. Let warm to room temperature, and serve. Posted to the BBQ List by Carey Starzinger on Apr 10, 1996. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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