Title: Roasted Red Pepper Slaw
Categories: Spice Salad
Yield: 1 Servings

1/2		Head of green cabbage,
		Shredded for slaw
3	md	Red peppers
1/2	c	Dill gherkins, sliced
1	md	Onion thinly sliced, I use a
		Vidalia
3		Cloves of garlic, minced
1/3	c	Mayonnaise
2	tb	Vinegar
		Fresh ground pepper

Mix the pickles, garlic, mayonnaise, & vinegar together and season with pepper to taste. This can be done up to one day ahead of time.

Roast one red pepper until blistered. Place in a paper bag for 10 mins. and then peel. Thinly slice the roasted pepper and the other 2 raw peppers.

Mix all the shredded veges together in a large bowl and stir in the dressing. Let sit, refrigerated, for 1 hr to let the flavors blend.

Enjoy LHBanchik@aol.com From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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