I had reason to pack a picnic supper recently. Since we had rib meat leftover from the big meal, I chopped up a bunch of that, added some more barbeque sauce, and made a pepper slaw to serve on top of the sandwich.
I loved the flavor of this slaw. Simple flavor. I did not, however, love how I cut the peppers. They were too chunky and difficult to eat on an open face sandwich. Next time, I’ll use my mandoline and slice them paper-thin. Oh, I can just imagine how they’ll melt in my mouth!
Note: Bradley thought this too onion-y. I guess it’s not for those who don’t love them.
Adapted from Oprah.com
2 T red wine vinegar
1 t honey
1 t olive oil
pinch red pepper flakes
1 T water
3 bell peppers (any color), thinly sliced
1 tiny red onion, thinly sliced
salt/pepper to taste
Mix the vinegar, honey, oil, pepper flakes, and water in a saute pan. Bring to a boil over high heat. Throw in the peppers and onions. turn off the heat and stir. Cover and let sit 3 minutes. Remove from pan and let cool. Serve at room temperature or chilled.
Yield: 3 – 4 cups slaw (with 1/8th inch thick pepper slices…I imagine the yield would be less if the peppers were sliced more thinly)