Spicy Slaw
from the kitchen of Sharmagne Leland-St. John

4 cups green cabbage, finely shredded
1 small yellow onion, diced
1 green bell pepper, diced

Seasoning:
½ cup Dijon mustard
¼ cup of apple cider vinegar
¼ cup beer
¼ cup barbecue sauce
¼ cup sugar
½ teaspoon garlic salt
¼ teaspoon cayenne
3 tablespoons Tabasco sauce

Place the cabbage, onion and bell pepper in a large bowl

In a small saucepan, combine the slaw seasoning ingredients.
Place over a medium heat and bring the mixture just to a boil.
Stir and pour the sauce over the cabbage. Toss until well coated.
For full flavour, chill covered for at least 4 hours or overnight.


 

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