Friday, May 27, 2011

Fire 'n Ice Vinegar Coleslaw

Pair the sweet and sour elements of a vinegar coleslaw with the familiar fire and ice dressing combination we Southerners seem to be endeared to, and you've got a sweet and spicy vinegar coleslaw I think your guests will love!

Fire 'n Ice Vinegar Coleslaw

Far as I know there are essentially two basic kinds of coleslaw in The South, though there are a multitude of variations on each one of them too. While they are both certainly some combination of sweet and sour, one is more of a basic creamy style - primarily based on mayonnaise, milk, or buttermilk - and where marvelous things like Pineapple Buttermilk Coleslaw fall. The other is more heavily vinegar and sugar based, with a few that cross lines somewhere between the two.

I guess most folks would simply call this a vinegar coleslaw, but since I used my basic Fire 'n Ice dressing from the salad of the same name, I decided I'm gonna call mine Fire n' Ice Coleslaw. In fact, if you make up some of those Fire 'n Ice Pickles, I say chop a few up and throw them in too if ya like!

I like cabbage either chopped or sliced thin for coleslaw, but for this one I prefer it be thinly sliced. Add thinly sliced red onion to the cabbage.


Top with thinly sliced green bell pepper and chopped jalapeno. I use the tamed version of pickled jalapeno slices that I then chop, but use whatever you prefer. If you use a hotter version or fresh jalapenos, you may want to reduce it from the 1/2 cup that I use here. Mix the dressing ingredients in a saucepan and bring to a boil, boiling for a minute. Add it to the cabbage mixture and season to taste with salt and pepper.


Toss, taste, adjust seasonings, cover and refrigerate several hours or overnight - 24 hours is even better. Give it a stir up from the bottom every once in awhile. Before serving taste and adjust seasonings. Devour.


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Recipe: Fire 'n Ice Coleslaw

©From the Kitchen of Deep South Dish
Prep time: 15 min | Total time: 24 hours| Yield: About 6 to 8 servings

Ingredients

Dressing:
  • 1/2 cup of apple cider vinegar
  • 1/2 cup of red wine vinegar
  • 1/4 cup of olive oil or vegetable oil
  • 1/2 cup of granulated sugar
  • 2 teaspoons of kosher salt
  • 2 teaspoons of spicy dry mustard (like Colman's)
  • 2 teaspoons of celery seed
  • 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
For the Slaw:
  • 1 large head of cabbage (about 2 pounds), sliced thin
  • 1 small red onion, cut in half and sliced thin
  • 1 medium green bell pepper, cut into thin strips
  • 1/2 cup of chopped, sliced pickled jalapeno
  • Kosher salt and freshly cracked black pepper, to taste
Instructions

Combine both of the vinegars with the olive oil, sugar, salt, dry mustard, celery seed and Cajun seasoning in a small saucepan. Stir and bring to a boil, boiling for 1 minute. Set aside.

In a large glass bowl, combine the cabbage, red onion, bell pepper and jalapeño. Pour the hot vinegar and sugar mixture over the vegetables. Toss and taste; add freshly cracked black pepper and season with additional salt if needed; stir, cover and refrigerate for several hours or overnight, stirring from the bottom occasionally. Just before serving, taste and adjust seasonings as needed. Use a slotted spoon for serving to drain excess liquid off.

Note: Feel free to substitute a prepared coleslaw mix and use your favorite vinegars. I use Mazzetta's Deli-Sliced Tamed pickled jalapeños, so keep that in mind if you use a hotter version, or fresh jalapeños and adjust as needed. If you don't have Colman's dry mustard, use 2 teaspoons of regular dry mustard with a dab of horseradish added, if desired.

Source: http://deepsouthdish.com

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Posted by on May 27, 2011
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6 comments:

  1. I've gotten to where I skip the green pepper and use a fresh jalapeno instead but slice it lengthwise and VERY thin so it doles out the heat in small batches.

    I'll have to try this one, sounds like it would be good on pulled pork.

    ReplyDelete
  2. Yeah, I kinda wanted to keep this slaw true to my "fire and ice" salad so I included the green bell pepper along with chopped up mild pickled jalapeños. Good tip though for those using fresh - thanks Chris!

    ReplyDelete
  3. Awesome! I'm actually doing pulled pork tomorrow night. Perfect timing.

    ReplyDelete
  4. I much prefer these kind over the creamy kind!

    ReplyDelete
  5. This is some crazy awesome sounding coleslaw! It's been far too long since I've had any variety, I'd load my plate up with this =)

    ReplyDelete
  6. I always enjoy a sweet and sour recipe because I think I have an idea of what it will taste like then POW, it is sweet and sour all at the same time. Always love that surprise!

    ReplyDelete

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