This version — my current fave — follows a classic and easy technique: you chop the veggies and coat them in the dressing. It consists of green cabbage, bell peppers, carrots, and onions; cider vinegar provides a necessary acidic tang. It's great served alongside ribs and beans, or sandwiched with pulled pork between two toasty buns. To learn how to make coleslaw, keep reading.
Also known as pimientos de Padrón, these small green chili peppers are native to Padrón, Spain. Most have a sweet mild taste, but some are hot and spicy. The only way to determine the heat of the pepper is to eat it. Padróns are in season between June and September. Traditionally they are fried in olive oil and seasoned with coarse salt.
I invited a friend over for dinner the other night, and after eating our salads, I went to clear her plate and saw a big pile of green peppers. "Not a fan, huh?" I said. She patted her belly and said, "They don't agree with me." Apparently, many people share the complaint that green peppers are tough to digest. They say this green veggie makes them gassy. If this sounds familiar, keep reading
If you think nothing can be made with leftover ribs, think again! Although it takes time to remove the meat from the ribs, it's worth it. The meat can be used in a salad, sandwich, or as in this recipe, a pizza. The dough is topped with a quick tomato barbecue sauce, the rib meat, pepper jack cheese, red onions, and green peppers.
The final dish is smoky, scrumptious, and finger licking good! To check out the recipe, read more