COOKING ROCKS! – Show #1
A quick, easy and fresh recipe for homemade cole slaw without the goop and soup found in commercially prepared recipes. To make vegan, substitute real mayo with vegan mayo and omit Worcestershire sauce.
1 medium head of green cabbage, shredded to preference
3 peppers sliced in thin strips
2 – 5oz. packages of pepperoni mini’s OR your favorite pepperoni, genoa salami or BOTH
1/2 cup diced onions
1/2 cup shredded carrots
1 Serrano hot pepper (optional)
DRESSING – combine in mixing bowl and mix well into vegetables
1/2 TO 3/4 Cup of real mayonnaise or vegan mayonnaise
2 to 3 tablespoons of Apple Cider Vinegar with the mother
3 tablespoons mustard
1/2 teaspoon salt (optional)
1/2 teaspoon black pepper (more to preference)
1 tablespoon Worcestershire sauce (omitted for vegan)
1 teaspoon to 1 tablespoon of lemon zest (to preference)
Chill for at least 2 hours and serve – 6 servings