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

--
Old Magic 1



--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/