Amy’s Spicy Slaw

Amy's Spicy SlawThe Long Arm Of The Slaw

I have never really been a huge fan of cabbage in any form. As I grow older I have found one exception: cole slaw. In my childhood, I wouldn’t get within ten feet of the stuff. But lately, I notice, I seek it out—if only to try the different versions that are becoming mainstream. Coleslaw is no longer the tri-colored sloppy-sweet mess I remember as a kid. There’s Asian Slaw, Apple Slaw, Jicama Slaw…and the list goes on.

One thing I note with my newly acquired taste—I prefer less sweet and more crunch. I also lean more toward the spicy, Asian versions which tend to use Napa cabbage rather than the typical green cabbage.

My favorite recipe for coleslaw is adapted from a number of different recipes. Throw in the ingredients I like, leave out the stuff I don’t, and TA-DA! We have a winner! I also add some Sriracha sauce because, just like bacon, everything is better with Sriracha sauce.

As we fast approach the official start of the BBQ season, I encourage you to give this slaw a try when you decide to light the coals. It is also fabulous on pulled pork sandwiches! I encourage you to get a little wacky and make one of your own…

Amy’s Spicy Slaw
I mess around with this recipe for Amy’s Spicy Slaw a lot, but here is the basic version. Sometimes I add jicama. Sometimes I add green apple. Sometimes I leave out the cilantro ’cause Mom hates it. Feel free to mess around. 

1 head napa cabbage, sliced thin
1/2 head purple cabbage, sliced thin
1 thinly sliced green bell pepper (or red if you want)
1 thinly sliced seeded Jalapeno, optional
1 1/2 cups buttermilk, plus more for thinning if needed
1 cup mayonnaise
2 tablespoons sugar
4 teaspoons white vinegar
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon Sriracha Sauce, or to taste
2 cups fresh cilantro leaves, lightly chopped

Combine the sliced cabbages, bell pepper, and chili (if using) in a bowl.

In a separate bowl, mix the buttermilk, mayonnaise, sugar, vinegar, salt, black pepper, cayenne, and Sriracha. Taste it. (This is very important. If you think it needs more of something add it now. If it’s too spicy add a little more sugar or milk to calm it down.)
I like the dressing thicker than is usual but if you like it thinner, add more milk.

Pour the dressing over the veggies in the bowl. Toss to combine. Let the slaw sit in the refrigerator for at least an hour before serving to let the flavors blend and the spicy-ness develop.

Just before serving, toss in the cilantro.

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