jalapeño coleslaw

If you go around raving about coleslaw, eventually people will start looking at you strangely. Most people don’t quite understand how someone like myself could get so excited about coleslaw. But I don’t blame them because… it’s… coleslaw? The memories I have of coleslaw are along the lines of Costco tubs of rabbit food and, of course, church potlucks where coleslaw is generally hit or miss (or maybe I’m confusing myself with memories of potato salad). Either way, neither made an impression on me (to say the least) until one day when I went crazy in the kitchen trying to make a coleslaw that I could stand behind.

I recently threw a retirement party for my dad which was basically an outdoor summer party with lawn games, retirement jokes, a fire pit, and a self-serve root beer float station with fresh root beer on tap. We ate pounds upon pounds of smoked ribs, lots of side dishes, homemade cookies for dessert, and last but not least, coleslaw. I had so much help from all the guests that the only food I had to prepare (besides buying drinks) was the coleslaw. In the days leading up to the party, I began to fear that there was no point in making any, because no one would want to eat coleslaw when gourmet smoked ribs and homemade cookies were in abundance.

I was glad to be proven wrong. Partway through the party I had someone come up to me and ask, “who made the coleslaw?” Then a few minutes later, “do you know where I can get the coleslaw recipe?” After a few requests, I realized that it needed to go on the blog so all these determined guests could get their coleslaw fix. It’s a sweet and spicy slaw and I eat it on everything. On eggs and toast, on sandwiches, on burgers, or even by the spoonful!

JALAPEÑO COLESLAW
inspired by Sprouted Kitchen

makes 10-12 side servings of coleslaw

cabbage salad:
2 – 2.5lb head of green cabbage, diced into large pieces
1 small red onion, sliced thinly
4 jalapeños, de-seeded and diced
1 bunch cilantro, leaves chopped (generally equals one cup chopped leaves)

dressing:
1/2 cup (113g) mayonnaise
3 tablespoons olive oil
1/4 cup rice vinegar
1/4 cup (85g) honey
1/2 teaspoon sea salt
several grinds of fresh pepper
1 tablespoon Sriracha, optional (leave out or cut in half if you prefer mild heat)

Chop your salad ingredients and toss together in a large bowl. Whisk together the dressing ingredients and then pour over salad. Toss salad gently and serve.

Best eaten the first or second day, tends to wilt by the third and fourth day.