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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 jalape�o peppers. The slaw will send you lunging for your beer."

List of Ingredients

For the dressing:
◦ 1 � teaspoons coarse salt (kosher or sea), or more to taste
◦ 1 clove garlic, minced
◦ � cup cider vinegar
◦ ⅓ cup sugar, or more to taste
◦ 2 tablespoons Dijon mustard
◦ 2 tablespoons vegetable oil
◦ 2 tablespoons pickled jalape�o pepper juice, or more vinegar
◦ 1 to 2 teaspoons of your favorite hot sauce
◦ � teaspoon freshly ground black pepper
◦ � teaspoon celery seed

For the slaw:
◦ 1 medium-size head green cabbage (2 to 2 � pounds)
◦ 2 carrots, peeled and grated or shredded
◦ � red bell pepper, thinly slivered
◦ � green bell pepper, thinly slivered
◦ 1 to 3 fresh jalape�o peppers, seeded and thinly sliced
◦ 1 to 3 tablespoons sliced pickled jalape�o 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, jalape�o 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 jalape�os 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