Firecracker Coleslaw

1 1/2 T. salt, or to taste
1 clove garlic, minced
1/2 C. cider vinegar
1/3 C. sugar
2 T. Dijon mustard
2 T. vegetable oil
2 T. juice from the jar of pickled jalapeņo chilies in the slaw
1 to 2 t. of your favorite hot sauce
1/2 t. freshly ground black pepper
1/2 t. celery seed

1 small green cabbage, cored and shredded (8 to 10 C.)
2 carrots, peeled and grated or shredded
1 red bell pepper, seeded and thinly slivered
1 green bell pepper, seeded and thinly slivered
2 to 4 fresh jalapeņo chilies, seeded and thinly sliced (for a hotter slaw, leave the seeds in)
2 T. minced pickled jalapeņo chilies

Prepare the dressing. Combine the salt and garlic in a large mixing bowl and mash to a paste with the back of a spoon. Add the next 8 ingredients; whisk until the sugar and salt are dissolved. Correct the seasoning, adding salt or sugar to taste: The dressing should be highly seasoned. Stir in the remaining ingredients and toss to mix. Let the slaw stand for at least 10 minutes or as long as 4 hours before serving.

Serves: 10.


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