Southwest Coleslaw
Source of Recipe
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List of Ingredients
6 cups shredded cabbage
1 1/2 cups cubed jicama
2 cups julienned bell pepper
2 cups diced onion
1/2 cup hot and spicy barbecue sauce
1 cup good quality mayonnaise
2 tablespoons sugar
1 teaspoon pure sesame oil
Combine the cabbage, jicama, bell pepper, and onion in a large bowl.
In a small bowl, whisk together the barbecue sauce, mayonnaise, sugar, and oil. Pour this mixture over the vegetables and toss until the mixture is well coated.
Refrigerate for 4 to 6 hours or overnight.
Yield: 8 to 10 servings
Heat Scale: Mild
Recipe
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