Galway Bay Coleslaw
- 1/2 cup vegetable oil
- 1/2 cup white vinegar
- 1 pinch salt
- 1 pinch ground black pepper
- 3 Anaheim green peppers, roasted, seeded and peeled
- 1 head green cabbage, sliced or shredded as thin as possible
Puree the oil, vinegar, salt, pepper and roasted peppers. Pour over the shredded cabbage. Mix well and serve.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Mike Marone, Galway Bay Irish Pub