Southwest Coleslaw
The refreshing coleslaw complements any kind of main dish, but especially
barbecued brisket. We thank Jeff Campbell of the Stonewall Chili Company for
this recipe.
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
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Old Magic 1
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