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!
Here's what you'll need to make my Fire 'n Ice Vinegar Coleslaw:
For the Dressing:
- 1/2 cup apple cider vinegar
- 1/2 cup red wine vinegar
- 1/4 cup olive oil or vegetable oil
- 1/2 cup granulated sugar
- 2 teaspoons kosher salt
- 2 teaspoons spicy dry mustard (like Colman's)
- 2 teaspoons celery seed
- 1/2 teaspoon Creole or Cajun seasoning, or to taste, optional
For the Slaw:
- 1 large head 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 chopped, sliced pickled jalapeno
- Kosher salt and freshly cracked black pepper, to taste
I like cabbage either chopped, like in my more classic version, or sliced thin for coleslaw, but for this one I prefer it be thinly sliced. Texture is what makes the difference between different coleslaw recipes. 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.
For more of my favorite coleslaw recipes, visit my page on Pinterest!
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