|Pair the sweet and sour elements of a coleslaw with the familiar fire and ice combination we southerners seem to be endeared to, and you've got a sweet and spicy coleslaw I think your guests will love!|
Sweet and Sour ColeslawFar 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 sweet and sour 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.
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
For the Slaw:
- 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)
- 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
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.
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Posted by Mary on May 27, 2011Images and Full Post Content including Recipe ©Deep South Dish. Pinning and sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.
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