(A twist to your coleslaw! Hot and Spicy!)
- 1 small white cabbage
- 3 carrots
- 1 onion
- 1 or 2 bonnet hot pepper for mild or 4 for HOT! If you can't find Bonnet Peppers, you can substitute Habanero Peppers (remove seeds or it may be too hot!)
- 3 Shallots
- Green pepper
- White vinegar enough to cover
- 2 tablespoons lemon juice or lime juice
- 1 cube chicken bouillon
- Seasoning to taste (salt and pepper)
Peel the carrots. Wash all ingredients and dry them. Cut into julienne cuts. (Our staff grates them)
Add vinegar, lemon juice, bouillon cube, and seasoning. Mix well and taste.
(Avoid water in preparation)
Good with rice, fried plantains, and even on sandwiches!