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Side: Firecracker Slaw

Source of Recipe

From "BBQ USA" by Steven Raichlen


Recipe Introduction

"I created this fiery slaw for a Super Bowl barbecue story I wrote for USA Today. The pyrotechnics came from the addition of fresh and pickled jalapeño peppers. The slaw will send you lunging for your beer."

List of Ingredients

For the dressing:
â—¦ 1 ½ teaspoons coarse salt (kosher or sea), or more to taste
â—¦ 1 clove garlic, minced
â—¦ ½ cup cider vinegar
â—¦ â…“ cup sugar, or more to taste
â—¦ 2 tablespoons Dijon mustard
â—¦ 2 tablespoons vegetable oil
â—¦ 2 tablespoons pickled jalapeño pepper juice, or more vinegar
â—¦ 1 to 2 teaspoons of your favorite hot sauce
â—¦ ½ teaspoon freshly ground black pepper
â—¦ ½ teaspoon celery seed

For the slaw:
â—¦ 1 medium-size head green cabbage (2 to 2 ¼ pounds)
â—¦ 2 carrots, peeled and grated or shredded
â—¦ ½ red bell pepper, thinly slivered
â—¦ ½ green bell pepper, thinly slivered
â—¦ 1 to 3 fresh jalapeño peppers, seeded and thinly sliced
â—¦ 1 to 3 tablespoons sliced pickled jalapeño peppers


Recipe

Make the dressing:
Place the salt and garlic in a large nonreactive mixing bowl and mash to a paste with the back of a wooden spoon. Add the vinegar, sugar, mustard, oil, jalapeño pepper juice, hot sauce, black pepper, and celery seed and whisk until the sugar and salt dissolve. Taste for seasoning, adding more salt and/or sugar as necessary; the dressing should be highly seasoned.

Make the slaw:
Remove the core from the cabbage and discard it. Cut the cabbage into eight chunks. Finely shred the cabbage in a food processor using the shredding disc or using a mandoline. Work in several batches so as not to overcrowd the processor bowl. You'll have 8 to 10 cups of cabbage.

Add the shredded cabbage, the carrots, red and green bell peppers, and fresh and pickled jalapeños to the dressing and toss to mix. Let the slaw stand for at least 10 minutes, but not more than three hours before serving.

Serves 8 to 10