Blue Bird Slaw

1. 1

   Use a wood block to do your cutting. Cut cabbage in two and cut out the center stem. Use a heavy knife to cut cabbage in small parts. Crisscross the cut on cabbage as the finished cabbage will be the size of a small button. Cut the bell pepper in two, removing the seeds and innards and cut the same as cabbage, in small pieces. (Do not use a grinder as a substitute for cutting with a knife.) Mix all ingredients together in a large bowl, using your hands to mix all the ingredients. After mixing, you can jar the slaw and refrigerate until ready to use. It will keep for 3 or 4 months. This is a wonderful slaw for barbecue, hamburgers, etc.

* Per serving · 4 servings · Values may vary.

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