Sweet and spicy coleslaw
Coleslaw is one of those summertime staples. It is a great accompaniment to barbecue, grilled, and smoked meats. It is great on pulled pork sanguiches too.
On a hot humid summer, day it is a great salad on its own.
It is cool, crunchy, and smooth. But, it gets boring.
There is no rule that says you cannot spice coleslaw up. There is no rule that says you cannot sweeten it up.
Sweet and spicy go together very well. Think good barbecue or mole sauce.
There is also no rule that says you need to shred your own cabbage. It is perfectly acceptable to buy packaged shredded cabbage or coleslaw mix in the produce department. Make the grocery store your friend.
I use a combination of shredded cabbage and broccoli slaw with shredded carrots.
This recipe is flexible. You can adjust the amounts of mayonnaise, sour cream, vinegar, sugar, or spice to your own fat, sour, heat, or sweet preference.
If you are a boring purist, eliminate the broccoli slaw and substitute an equal amount of cabbage.
1/4 cup mayonnaise
1/4 cup sour cream (Or Greek yogurt)
2 tsp of apple cider vinegar or rice vinegar
1 cup of sugar
1/2 tsp. each of black, cayenne, and white pepper- more in equal amounts if you want it spicier or add a some of your favorite hot sauce.
1 pound of shredded cabbage
1 pound broccoli slaw with carrots
In a mixing bowl, combine mayo, sour cream, vinegar, sugar, and pepper mix, with a two finger pinch of salt. Combine thoroughly. Refrigerate for an hour to let flavors meld.
Mix shredded cabbage and broccoli slaw in a bowl with a two finger pinch of salt.
Add dressing, mixing thoroughly until the slaw is coated.
Note: Do not mix the dressing and slaw until just before serving. Cabbage weeps moisture which will dilute the dressing.