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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
3
Chile
Scotch Bonnet
Meal/Course
Appetizer/Hors d'oeuvre
Serves
6
  • 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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