Recipe - Peppery Blue Cheese Slaw

2 pound Cabbage, shredded
One half cup Chopped bottled hot red
peppers
OR
2 Slivered jalapeno peppers
Three fourths cup Mayonnaise
One fourth cup Lime or lemon juice
One fourth cup White wine vinegar
One half teaspoon Salt
pn Sugar
Pepper
One half cup Crumbled blue cheese

In a large bowl, combine the shredded cabbage and peppers.

In a smaller bowl, whisk together the mayonnaise, lime juice, vinegar,
salt and sugar. Add pepper to taste. Pour over cabbage, mix well and
refrgierate for at least 1 hour. Before serving, add the blue cheese
and mix well.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip