Monday, December 24, 2012

Gloria's Sassy Slaw

creamy slawI came up with this zesty, creamy and pleasantly tangy coleslaw recipe yesterday afternoon while Greg was smoking a pork butt to make North Carolina barbecue for our dinner. If you follow the recipe exactly, the slaw will be more creamy than vinegary, with a mellow tang and touch of peppery spiciness. Feel free to adjust the amount of mayonnaise, cider vinegar and hot sauce to suit your personal preferences (e.g., reduce mayo to 3/4 cup and add another tablespoon of vinegar for a sharper, more tangy flavor). To keep the calories and fat at a healthier level, I used light mayonnaise from Whole Foods, but you can use whatever mayo you prefer. I also chose Granny Smith for the type of apple because of its green color and tart flavor.

This recipe makes approximately 6 to 8 servings, and you can double it if you're feeding a crowd. It also keeps several days in the refrigerator. For ease and speed of preparation, I chop the cabbage, carrot and apple in my food processor, but you can certainly chop or grate by by hand, especially if you prefer a coarser texture.

1 medium green cabbage (about 1 1/2 lbs), cored and quartered
1 large carrot (6 to 8 oz), peeled
1 large Granny Smith apple (about 8 oz), quartered and cored
1 cup mayonnaise (regular or light)
4 Tbs cider vinegar
1 Tbs sugar
1 tsp salt
1 tsp (or to taste) Scorned Woman Hot Sauce or other vinegar-pepper hot sauce*
1/4 tsp (or to taste) ground black pepper

*If you prefer a milder hot sauce, I recommend Texas Pete or the original Tabasco Sauce. For hotter flavor, use an honest habanero sauce like Marie Sharp's Habanero Sauce. Other good choices are Louisiana cayenne pepper sauces. Stick with something simple and straightforward.

Scorned Woman Hot Sauce
Scorned Woman Hot Sauce
If using a food processor, cut the carrot, apple and cabbage into chunks and pulse in the processor until chopped to desired consistency (you may need to work in batches, transferring each chopped batch into a large bowl).

If working by hand, use a sharp knife or box grater to chop or grate the carrot, apple and cabbage into a large bowl.

Add remaining ingredients to the bowl and stir until thoroughly combined. Taste for balance and adjust seasonings if desired. Refrigerate for at least 1 hour before serving to allow flavors to develop. Stir well before serving with pulled pork, fried fish, burgers, sandwiches, grilled food or any other way you like.

Zestfully yours,

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