Jalapeño Slaw

The sides in a BBQ meal are every bit as important and delicious as the main dish. The must have for me is without a doubt coleslaw. As for mashed potatoes, mac n cheese or beans I usually choose one or the other depending on how I’m feeling or what I’ve been eating or plan to eat later in the week. But coleslaw is the constant if had to pick one side to have with my spare ribs. That’s it, done. Slightly sweet. Very tangy and helps balance out the rich smokey and mildly spicy ribs. Heaven.

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INGREDIENTS

Veggies

• 1 pound green cabbage (about half a medium cabbage)

• 1 large carrot, peeled

• 1/2 small white onion

• 1 jalapeño

• 2 T cilantro

Dressing

• 1 tbsp distilled vinegar

• 1/2 cup mayonnaise

• 1 jalapeño

• 1 tbsp white sugar

• 1/4 tsp Morton’s coarse kosher salt (read more about the science of salt here)

• 1/4 tsp ground black pepper

• 1/2 tsp celery seeds (not celery salt)

• 1/8 tsp of cayenne pepper

THIS IS HOW WE DO IT

• Core and purée the jalapeño

  • I chop it fine

  • Then sprinkle it with coarse salt

  • With the back of your knife smash it down crushing the pepper. Back and forth making a watery paste

• Whisk together with all the dressing ingredients. Use a bowl large enough to add the vegetables into. Less mess

• Core the cabbage and slice it thinly

• Grate the carrot

• Slice the onion

• Chop the cilantro

• Add all of the vegetables into the same bowl as the dressing and toss

• Set aside in the refrigerator. Ideally for at least 1 hour