Bobbi's Spicy Slaw

From Fan Fare by Debbie Moose. Her taste testers called this "a slaw for
people who don't like slaw.'' Adjust the seasonings, particularly the
celery seed, to taste.

1 medium-size head red cabbage, trimmed, quartered and cored
1 fresh jalapeño chile, sliced (seeds optional)
2 garlic cloves
3 tablespoons cider vinegar
1 teaspoon mustard seed, crushed
1/2 teaspoon celery seed, crushed
2 teaspoons salt
Pinch of sugar
Pinch of cayenne pepper
1/4 cup vegetable oil
2 tablespoons sour cream

Finely shred the cabbage quarters in a food processor or by hand. Place in
a large serving bowl. Place the jalapeño in the bowl of a food processor
or blender. Add the garlic, vinegar, mustard seed and celery seed; pulse
to puree. Add the salt, sugar and cayenne. With the machine running
slowly, drizzle in the vegetable oil. Add the sour cream and pulse to
combine. About 1 hour before serving, toss the cabbage with the dressing
and refrigerate. Taste, then add more salt, sugar and/or vinegar if
desired. Serve cool or at room temperature.

Makes 8 to 10 servings.

Note: You can shred the cabbage and prepare the dressing up to 1 day ahead
of time, but do not combine

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