Marinated Slaw

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 MARINATED SLAW

INGREDIENTS:

3 lbs. thinly sliced cabbage                                 1 cup thinly sliced bell pepper
2 to 3 tablespoons sweet cubed pickles           1/4 cup vinegar
1 1/2 tablespoons salt                                        1 teaspoon (to taste) Texas Pete
2/3 cup light brown sugar                              1 2/3 cups thinly sliced tomatoes
3/4 tablespoon black pepper                        1 1/2 cups thinly sliced onion

Mix all ingredients and store in air tight container in refrigerator. The longer it marinates the better.  Will keep for months.

YIELD:  10 or more servings

Recipe from Richard Ingold on July 21, 2000.  Richard retired from the NC Department of Correction as Superintendent at The Anson Correctional Center in Polkton, NC, however his life was cut short due to cancer.  Richard was a good personal friend, excellent cook and a help to anyone in need and greatly missed.  Jesus Christ made a difference in his life.  This is the marinated slaw severed by the Anson County Shrines at their fund raising BBQ events here in Anson County, North Carolina.

Pix of Richard Ingold and friends at our Christmas Street Block Party on 12-11-04:

Pix of Richard below at the Ansonville, NC VFD serving up some beautimous BBQ on March 3, 2001:

NOTE:  The marinated slaw will keep a very long time covered in the refrigerator, however it will definitely get pepper hot from the Texas Pete, therefore if you plan to keep the slaw several months, you might want to cut the Texas Pete amount to 1/2 teaspoon.

Below sequence pixs taken on 04-04-09 while preparing the above recipe.  Click on thumbnails for a larger view:

The original recipe called for 1 tablespoon of Texas Pete and reduced the amount to 1/2 to 1 teaspoon on this recipe since we will not doubt have this marinated slaw on hand for a couple months or more and it gets better with age, however the hot pepper taste will increase seemingly 10 times!

Bill aka Mickey Porter 04-04-09 with updated pixs on 11-09-13 and 11-02-15.

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