Over the Memorial Day Weekend we were going to be grillin' & smokin' some buffalo hanger steaks and beef back ribs and needed a few good side dishes. One menu item that always goes over great with any type of grilled meats is a good cole slaw. Now I am not talking about that runny, pale, limp 'slaw' that comes in 5 gallon pails down at the Megahuge Ultramart. No Siree!
A good slaw, in my humble opinion, should be snappy, spicy & have a pronounced crunch when ya bite into a fork full. This is why you really have to be makin' your own when you want the best.
Here is a simple recipe that is very tasty, has that snap I like, and is a breeze to prepare. When you have a cook out planned, add this to your menu, you will be very glad you did.
Kickin' Kole Slaw
1/2 Head Green Cabbage / shredded
1/2 Head Red Cabbage / shredded
1 Med Red Onion / thin sliced
1 cup carrot / matchstick size
4 Jalapenos / matchstick size
A Few Sprigs Of Cilantro
1/2 Cup Rice Vinegar
1/2 Cup Red Wine Vinegar
1/4 cup Canola Oil
1/2 cup Sugar
2 tsp Sea Salt
(if you do not have Hot 2 Trot, sub your favorite hot spice rub)
2 tsp Celery Seed
1 tsp Dry Yellow Mustard
Slice the green and red cabbage thin, cutting longer pieces into 2 to 3 inch strips.
Quarter the red onion, then slice thin.
Julienne the carrots matchstick size.
Julienne the jalapeno very thin.
Mix these ingredients in a large, non-reactive bowl, set aside.
In a medium sauce pan, combine vinegar, oil, sugar, salt, Hot 2 Trot, celery seed & dry mustard. Bring this to a boil, stirring often.
Remove from burner and allow to cool for five minutes, keep stirring.
Pour over the cabbage mixture, toss to coat. The heat will soften the cabbage just a bit, yet allow it to retain the crunch you enjoy.
Place the slaw in a one gallon ziplock (fits perfectly). Refrigerate until chilled.
Once it is chilled, pour out into a serving dish, toss to coat again.
Serve and enjoy the compliments!
|Super Crunchy Cabbage|
|The Colors Look Great|
|Toss To Coat|
|See, Fits Perfect In A One Gallon Bag|
|Top With A Sprig Or Two Of Cilantro ~ Enjoy!|