Spicy no-mayo coleslaw from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 206) by Mark Bittman
- scallions
- red bell peppers
- garlic
- peanut oil
- parsley
- sherry vinegar
- napa cabbage
-
EYB Comments
Can substitute yellow bell peppers for red bell peppers, red wine vinegar or lemons for sherry vinegar, olive oil for peanut oil, and Savoy cabbage, green cabbage, or red cabbage for napa cabbage.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
