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Boulder Chop House Slaw
For the slaw:
2 large (or 3 medium) red bell peppers
2 peeled carrots
4 yellow squash
For the dressing:
about 1/2 onion
1 C. raspberry vinegar
1 C. sugar
1 T. dry mustard
1 T. poppy seeds
1 t. salt
2 C. canola oil
To make the slaw, julienne the bell peppers, carrots, squash and zucchini into ¼-by-¼-by-3-inch pieces, discarding any seeds. Set aside. The vegetables can be refrigerated up to 2 days.
To make the dressing, puree the half-onion in a Cuisinart. Pour the puree into a colander set over a bowl. Let the onion juice drip out into the bowl, pressing against the puree with a spatula if necessary to release the juice. Reserve 2 tablespoons of the onion juice for the vinaigrette.
In a mixing bowl combine the vinegar, sugar, dry mustard, onion juice, poppy seeds and salt. Slowly whisk in the oil. The vinaigrette can be refrigerated for up to 7 days.
Just before serving, toss the vegetables with the vinaigrette.
Makes 4 servings.
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