Apple-Jalapeño Cole Slaw
A refreshing spin on traditional cole slaw comes from the addition of fresh apples and diced jalapeno peppers. It has sweetness, heat, citrus, and crunch from the fresh cabbage. The light dressing walks the line between a creamy-style and a vinegar-style. I recommend this as a side dish with my Cornbread Crusted Fried Quail.
Serves: 4
Prep Time: 30 minutes
Refrigeration Time: 2-3 hours or overnight
6 oz. finely shredded cabbage
1 Fuji, Gala, or Honeycrisp apple, cored and unpeeled, coarsely shredded
1 large carrot, peeled and shredded
2 jalapeño peppers, seeded and thinly sliced
¼ c. chopped fresh cilantro
2 Tbsp. finely chopped red onion
½ c. very cold water
1 ½ tsp. baking soda
1/3 c. mayonnaise
Juice from 1 lime, or to taste
1 Tbsp. honey
Salt and pepper to taste
In a small bowl combine onion, water, and baking soda; let stand 15 minutes then drain thoroughly. In a large bowl, whisk together the mayonnaise, lime juice and honey and season to taste with salt and pepper. Add drained onion and remaining ingredients and stir to thoroughly coat with dressing. Taste and adjust seasonings. Refrigerate several hours to allow flavors to blend.