Sante Fe Fiesta Coleslaw  

Dressing
2 TBL. Cider Vinegar
1/4 Cup Sugar
¼ Cup fresh squeezed lime juice
2 to 3 tsp. Hot Pepper sauce
1 tsp. Salt

1TBL Honey

Optional ¼ Cup Olive Oil
 
 Sante Fe Slaw
½ Pound shredded green cabbage

½ Pound shredded purple cabbage
1 Yellow bell pepper, seeded and julienned

1 Red bell pepper, seeded and julienned
½  Sweet Red Onion thinly Sliced

½  Sweet Yellow Onion thinly sliced (Walla-Walla or Vidala)
1 carrots, grated
1/4 cup julienned Scallions
1 Cucumber, peeled and julienned
1/4 cup Thinly Slice Celery Ribs

(John’s Addition)

Caramelized Pecans
1 cup pecan pieces
2 tbls. butter
1/3 cup sugar
1/8 tsp. cayenne pepper

Or

(Lesa’s Addition)

Caramelized Walnuts

1 Cup sugar

¼ Cup water

1tsp Balsamic Vinegar

1 TBL Cinnamon

1. To prepare the dressing: In a medium- size bowl, whisk together the Hot Pepper suace, lime juice, vinegar, sugar and salt. Set aside and allow the flavors to blend. Optional-Whisk in some Olive Oil.

2. To prepare the pecans: Heat a heavy bottomed skillet over medium-high heat. Put the pecans in the pan and toast, stirring constantly, until lightly browned and fragrant. Add the butter and stir until melted. add the sugar and cook until it is melted. Add the sugar and cook until it is melted and beginning to caramelize. Remove the pan from the heat, stir in cayenne pepper and then turn pecans out onto a nonstick pad or a piece of waxed paper. When cool, break into pieces. Set aside.

3. To prepare the slaw: In a large bowl, stir together the cabbage, bell pepper, onion, carrots, Celery & cucumber. Toss with the dressing. Just before serving, stir in the Scallions and caramelized pecan pieces. Serve immediately. Can keep for up to 3 hours only.

Additional Steps

4. Melt butter, nuts, sugar and cayenne in skillet until sugar desolves (about 5 minutes).  Pour onto aluminum sheet and let cool.