Spicy Cole Slaw
That classic slaw, with a bit of a kick.
Serving Size: 4 to 6
In some parts of the country, there is a bowl of cole slaw gracing the table as a matter of routine. It seems to be more a part of the culinary fabric in the midwest and down south, and that makes me a little jealous.
Deb Perelman of Smitten Kitchen has some interesting thoughts on coleslaw. And quite a few recipes as well. I am right there with her as she ponders the slaw possibilities. She suggests adding cilantro, cumin and green or jalapeno pepper for a Tex-Mex style slaw; coriander, fennel seeds, curry powder and onion for an Indian take; Glass noodles, seedless cucumber and firm-ripe mango with a cayenne, lime and rice vinegar dressing for a Vietnamese twist.
I want to try all of these and more.
But while I love each and every kind of cole slaw, in the end, if I had to pick just one, I’d have to go for something simple, like this guy, a spicy cole slaw with a classic mayo-based dressing and a bit of a kick. This is the slaw I want to see at a barbecue. Probably next to a bowl of Classic Potato Salad with Celery and Fresh Thyme.
Innovative….no. Classic and comforting, yes.
Spicy Cole Slaw
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon milk
- ¼ cup minced scallions
- 2 teaspoons minced jalapeno
- Kosher or coarse salt and freshly ground pepper to taste
- 6 cups finely shredded cabbage
- ¼ cup minced red onion
1. In a large bowl mix together the sour cream, mayonnaise, milk, scallions, and jalapeno. Season generously with salt and pepper. Add the red onion and cabbage and toss to blend well. Taste and adjust the seasoning.