One good sandwich has led to another: the Sardine and Coleslaw Po'Boy. Sardines, you ask? Yes! I have finally found a way to eat these with something other than Saltine crackers which, I must admit, is still pretty good.
This is another recipe from Martha Rose Shulman, who writes Recipes for Health for The New York Times. I made only three minor changes to the recipe: 1) I used a red bell pepper, 2) I minced the garlic clove then added salt to make the paste, as I don't have a mortar and pestle, and 3) I didn't wrap and wait 10-15 minutes before taking photo and eating. Otherwise, the recipe (and a more appetizing photo) may be seen here. Note:. This coleslaw would make a good side dish when a meal needs a little color and crunch.