|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 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 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.
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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