Tuesday, May 25, 2010

Spicy Slaw

The Q Shack is a popular BBQ joint with locations in Durham (the original) and Raleigh NC. What distinguishes them from the typical NC barbecue joint is that the Q Shack specializes in non-NC styles of BBQ, including Texas brisket and St. Louis style ribs. They do, however, also make NC pulled pork BBQ, and their southern side dishes like collard greens, hushpuppies and slaw are excellent. Although I tend to prefer vinegar cole slaw over creamy cole slaw, the Q Shack makes a unique creamy slaw that I could eat every day because of the great crunch and unusual (for slaw) ingredients including apple, raw sweet potato and collard leaves -- okay, so that may sound really weird to some people, but trust me, it makes for really tasty slaw! Here is my spiced-up version of the Q Shack's slaw, just in time for your Memorial Day BBQ.

1 head of green cabbage, trimmed & sliced into thin strips
6 collard green leaves, stemmed & sliced into thin strips
1 raw sweet potato, peeled & julienned (sliced into matchsticks)
1 small red bell pepper, thinly sliced
2 green jalapeno peppers, deseeded & sliced into thin rings
Optional: 1 orange habanero pepper, deseeded & diced
1 green apple, unpeeled, cored & julienned
2 cups mayonnaise (regular or reduced-fat, but don't use fat free)
1 1/2 cups apple cider vinegar
1 cup sugar
1 Tbs celery seed
Coarsely-ground black pepper, to taste
Pinch of Kosher salt (omit if on sodium-restricted diet)

In a large bowl combine the cabbage, collard leaves, sweet potato, peppers and apple. In a separate bowl, whisk together the mayo, vinegar, sugar, celery seed, black pepper and salt, whisking until smooth and creamy (you can do this in a food processor on LOW setting, but I like to do it by hand). Slowly add the desired amount of this dressing into the large bowl of slaw veggies and stir to combine (you can store any leftover dressing in a lidded glass jar in your fridge for a couple of days, and it's also good on other veggie salads and even on canned-bean salads). Serve with pulled pork and other barbecue/grilled foods, or as a side for fried seafood, etc.

Zestfully yours,
Carolina Sauce Company

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