This is the perfect side dish for your summer barbecues. Everyone will love this fresh and crunchy specialty.
Great as a topping on fish tacos or burgers or as a side dish anytime.
Prepare in advance and refrigerate at least for 2 hours before serving .
In a large bowl soak the cabbage and the kale in water for at least 1 hour.
½ head cabbage-shredded
½ bag pre prepared kale-shredded
small orange bell pepper-cored and chopped
1 jalapeno-chopped
½ cup mayo
¼ cup sour cream
¼ cup milk or half and half
½ teaspoon sea salt
½ teaspoon pepper
In a large bowl add mayo, sour cream, half and half , salt, pepper.
Add jalapeno and bell pepper and mix.
Mixture should be liquidy and loose so use enough half and half to achieve this step.
Taste for proper seasoning you may decide to add a little more salt or pepper or a little more sour cream or mayo.season to your liking.
Drain slaw into a colander shaking off any excess water.
Add slaw to the mayo mixture.
Toss well and place in frig for at least 2 hours. Toss slaw every 30 minutes.
Season to taste and serve.
Eaton Square Edibles 