Firecracker Coleslaw
Dressing:
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 jalape�o 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
Slaw:
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 jalape�o chilies, seeded and thinly sliced (for a hotter slaw,
leave the seeds in)
2 T. minced pickled jalape�o 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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