Paul's Slaw

Paul’s Slaw

Published on December 5, 2013 | In , | By
0 Comments
    • Difficulty Level

We had this slaw while we were in Edmonton Alberta visiting friends – it was so good we had to put it here to share.

Since we appear to be having difficulty right now with our normal on the side Ingredient list I am including it here in the body of the post.

Print

Recipe Rating

  • (0 /5)
  • 0 ratings

Ingredients

  • head Cabbage
  • 1/2 C Olive Oil (more maybe)
  • 1 C Red Wine Vinegar (less maybe)
  • 1 head Garlic sliced thin
  • Same amount as garlic by volume Anchovy (I used one tin of Anchovies - less the oil)

Instructions

  1. Heat oil low and slow with garlic and anchovy’s. Not to low of a temperature though, you want the Garlic golden in color – cool to slightly warmer than room temp when put on cabbage.
  2. Shred cabbage very finely.
  3. You can do this with Red Cabbage also. Can do this with Bell peppers too. Thanks Paul!!

Rate this recipe

  • 0 People Rated This Recipe

  • Average Rating

  • (0 / 5)
No comments yet.

Leave a Reply

About Chef