|Sweet and spicy slaw|
I rediscovered cabbage a few years ago by using it raw. I did the same with kale and it really opened up new possibilities (try using a leaf of raw kale on your turkey sandwich instead of lettuce -- awesome crunch and better flavor).
But, to empathize better with my readers (since I pretty much am my own CSA this year), I decided to try out a new slaw recipe. And they had already requested that it not be an Asian-style slaw (apparently a lot of recipes sites think that's all you can do with Napa cabbage).
The inspiration recipe was for a honey-mustard dressing but I thought it would be better with a little more kick, a little less predictable taste.
Zowee. Much better!
The sweetness and spiciness make this the perfect accompaniment to meats that are more substantial than the cookout hamburger and hotdog. I served it with lamb burgers and it was a nice complement. I think I will also make this version as the slaw to top my Carolina pulled-pork BBQ sandwiches, the next time I break out the crockpot and big old hunk of pork butt.
Feel free to play around with this recipe -- add more hot sauce, make it creamier with more mayo, whatever you like. I'd love to hear about your modifications!
Sweet and Spicy Slaw (adapted from Bon Appetit recipe at epicurious.com)
1 head cabbage (I used a small head of green cabbage, but it would be lovely with Savoy as well)
2/3 cup mayonnaise
2 tablespoons honey
3 tablespoons dijon mustard
1 1/2 teaspoons celery seed
1 1/2 teaspoons lemon zest
1 teaspoon hot pepper sauce (start with 1/2 and see how you like the taste)
Salt and pepper to taste (I used lots!)
Chop or shred the cabbage and place in a large bowl. Whisk together the remaining ingredients to create the dressing. Toss the dressing with the cabbage and chill for about an hour.