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Bajan Cabbage and Bacon Salad

Monday, 26 May 2008

Description

This is an island coleslaw with a bonney pepper kick, another one of the spectacular dishes served up by Anne Marie on our picnic. She says that it tastes best (of course) when made with her brand of hot sauce, Tropical Inferno. Warning: this is not a low fat recipe.

Note: This recipe requires advance preparation.

Ingredients

At a glance

Cuisine

Mexican

Ingredient

Vegetable

Cooking Method

Stir-Fry

Heat Level

Chile

Scotch Bonnet

Meal/Course

Appetizer/Hors d'oeuvre

Serves

4 tablespoons vegetable oil

1/2 pound bacon, chopped

1 head of cabbage, cut into thin strips with hard spines removed

1/2 cup mayonnaise

1/2 teaspoon seasoning salt

1 tablespooon bonney pepper hot sauce (Tropical Inferno preferred)

1/4 teaspoon paprika

Salt to taste

Methods/steps

Heat 1 tablespoon of oil in a wok and fry the bacon for 3 minutes. Remove it from the work and drain on paper towels.

Add the remaining oil and stir-fry the cabbage for about 4 minutes. The cabbage should still be fairly crisp.

Combine the cabbage and bacon in a bowl.

In another bowl, combine the mayonnaise, seasoning salt, hot sauce, paprika, and salt and stir well. Add this dressing to the cabbage mixture and mix well. Refrigerate for 2 hours before serving.

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