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November 13, 2019

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Spicy Pepper Slaw brings some heat

How about something fresh for the end of summer garden bounty? It sounds like it would go great with a nice steak off the grill.

Spicy Pepper Slaw

Recipe submitted by Sue Zimmer of Ada to the Liberty National Bank Cookbook.

3 cups shredded cabbage
1 medium green pepper, julienned
1 cup fresh green beans in one-inch pieces
1 banana pepper seeded and chopped
1 cup cut fresh asparagus
2 jalapeño peppers, seeded and chopped
2 Serrano peppers, seeded and chopped
1 Tbsp minced, fresh Thyme
1 tsp. black ground pepper
2 celery ribs, chopped
1 bunch green onions, chopped
1/2 cup cider vinager
3 Tbsp olive oil
1 Tbsp snipped fresh dill
1 Tbsp minced fresh cilantro
1 tsp salt

In a large bowl, combine cabbage, celery, green pepper, green onions, green beans, banana peppers, asparagus, Jalapeño peppers and Serrano peppers.  In a small bowl, whisk the remaining ingredients; pour over salad and toss to coat. Refrigerate for at least one hour before serving to allow flavors to marry.