This is the easy method:
1 16 oz. bag of cole slaw
Habaneros, sliced thinnly and deseed (5 if making for non-chile heads, I used 30)
Now there are two slaw dressings I know of, creamy and sweet & sour (my favorite). I don't have a recipe for the creamy stuff that I like more than stuff I can buy at the store. But my sweet & sour one I like a lot:
1 cup cider vinegar
1 cup sugar
1/2 cup oil
1 tablespoon salt
1 teaspoon black pepper (or more)
Mix all the ingredients together, work to keep the sugar dissolved. Add slaw and habaneros to a large plastic container with a lid, pour dressing over slaw, shake to mix, and wait at least 8 hours to blend the flavors (and the red coloring gets leached from the red cabbage and turns the dressing pink).
1 16 oz. bag of cole slaw
Habaneros, sliced thinnly and deseed (5 if making for non-chile heads, I used 30)
Now there are two slaw dressings I know of, creamy and sweet & sour (my favorite). I don't have a recipe for the creamy stuff that I like more than stuff I can buy at the store. But my sweet & sour one I like a lot:
1 cup cider vinegar
1 cup sugar
1/2 cup oil
1 tablespoon salt
1 teaspoon black pepper (or more)
Mix all the ingredients together, work to keep the sugar dissolved. Add slaw and habaneros to a large plastic container with a lid, pour dressing over slaw, shake to mix, and wait at least 8 hours to blend the flavors (and the red coloring gets leached from the red cabbage and turns the dressing pink).