Sunday, June 30, 2013

Kickin' Central Texas Slaw

Not only is this version of Central Texas Slaw pretty, but it also comes with quite a kick!  The June issue of Southern Living has a fun regional guide for some great slaw's, with the recipe's, so Riff and I decided we're going to give them a go.  (You can find our thoughts on the South Carolina Slaw in the post below.)
The spicy kick of jalapeno earned a bottoms up from Riff and the addition of the cilantro to this slaw is what did it for me.  It was the absolute perfect compliment to our chicken and ribs.  We completely enjoyed the South Carolina Slaw but the Central Texas version is the blue ribbon winner so far.  Try it for yourself!

Central Texas Slaw
Whisk together 1/4 cup white vinegar, 1/4 cup extra virgin olive oil, 2 Tbsp. sugar, 3 to 4 Tbsp. fresh lime juice, 1-1/2 tsp. kosher salt -(I used aged balsamic sea salt), 1/2 tsp. ground coriander,  1/4 tsp. ground cumin, 1/4 tsp. ground red pepper, and 1/4 tsp. freshly ground black pepper -(I used smoked black pepper)- in a large bowl.
Add 2 cups thinly sliced red cabbage;  2 cups thinly sliced white cabbage; 1/2 cup shredded carrot;  1 medium jalapeno pepper (with seeds), thinly sliced; 1/2 red bell pepper, thinly sliced; 1/2 yellow bell pepper, thinly sliced.   
Toss to coat. 
Chill 1 hour before serving, tossing occasionally.  
Stir in 1/2 cup (or more!) chopped fresh cilantro just before serving. 
Makes about 4 cups. 

So good but beware - if there is any leftovers, boy does the heat kick up that second day.  Holy fright!


8 comments:

  1. Paula, hubby would love this, but my stomach would rebel. May try it without the jalapeno. Always looking for something a little different.

    Thanks for sharing.

    Blessings,
    Mary

    ReplyDelete
  2. I love cilantro in just about everything, so I can see that I need to try this. Though maybe not the second day, given the heat? :) Thanks for sharing the recipe!

    ReplyDelete
  3. I love cole slaw! I'll have to save this recipe for my next BBQ.

    ReplyDelete
  4. I just made coleslaw the other day:) This sounds good, I prefer non-mayo based coleslaws.

    ReplyDelete
  5. I've never made slaw. I've never eaten it, either, but you've made it sound so terrific that I need to give it a chance!

    ReplyDelete
  6. Cilantro and jalapeno??? I'm so there!! And look at how much use your new seating area is gettin.

    ReplyDelete
  7. Looks good! We were in Astoria on Saturday. We went to Cannon Beach to help a friend and decided to spend a bit of time seeing where we used to live. It was a gorgeous day - and I was ready to move back. Drove by our 'old' house and reminisced a bit. Then up to the next street to see the home that was built on our lot that we dreamed of building on. Dinner at Baked Alaska and then a trip home through Jewell. Thought of you as we drove along the Bay down below where you live. Next time I hope to know in advance that we will be there so you and I can have a bit of chat over a cuppa something!
    ~Adrienne~

    ReplyDelete
  8. I am so enjoying your reviews of the SL cole slaw recipes. Having spent eleven years in Austin, I can vouch for the Texas slaw. I love anything with jalape├▒os. Have a wonderful fourth.

    ReplyDelete

So glad you stopped by to visit!~ I would love to hear your thoughts and know that you've been by!