Chef John Besh’s book, Besh Big Easy, is full of easy-to-make recipes. The kind that I like. Southern- and Louisiana-inspired. Take this wonderful country coleslaw. It has your ‘usual’ ingredients, but with a twist (to me, at least). I’ve never had sweet pickle relish in a slaw, and I found it to be absolutely fantastic. So is the addition of rice wine vinegar. Great flavors out of such a simple dish. That’s key.I wouldn’t be afraid to add fresh jalapeno rings to this country coleslaw. Anita would tell me to not do it, though. I’d have to add it to my bowl and just enjoy the heat on my own. For more heat, try my firecracker slaw.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 -12 servings
- 1 head cabbage chopped or sliced thin
- 1 onion chopped or sliced thin
- 2 I used 6 green onions, chopped
- 1/4 cup sweet pickle relish
- 1/4 cup shredded carrot
- 1/2 cup mayonnaise
- 1/2 cup rice wine vinegar
- 2 tablespoons sugar
- Kosher salt and ly ground black pepper to taste
Place the cabbage, onion, green onions, relish and carrot into a large bowl. Mix well.
In a medium bowl, whisk together the remaining ingredients. Add to vegetables and fold to combine.
Refrigerate for 1 hour before serving.
Onions and bell peppers in a slaw, with a little vinegar kick and a little sweetness. That’s why this Carolina slaw is so good. And celery seed. I love celery seed (celery seed is one of my favorite ingredients in my Fire Eater rub). I make slaws often, just about any time of the year. They usually keep longer than a green salad. To keep your slaw lasting longer only dress the amount of slaw you are serving for a meal. Keep your leftover dressing separate so your slaw ingredients don’t get soggy overnight.
I ended up using some of this Carolina slaw to top some grilled Carolina hot dogs. Slaw on hot dogs (and pulled pork BBQ sandwiches) is almost a requirement. Love that crunch! And this slaw matches up perfectly with my Carolina chicken wings.
Prep Time 5 minutes
Total Time 5 minutes
Servings 5 cups
- 1 small bag slaw mix 4-5 cups
- 1 small bell pepper chopped
- 1/2 medium sweet onion chopped
- 1/2 cup sugar
- 1/2 teaspoon Kosher salt
- 1/3 cup vegetable oil
- 1/2 teaspoon dry mustard
- 1/2 teaspoon celery seed
- Pinch freshly ground black pepper
- 1/2 cup apple cider vinegar
Combine the slaw mix, green pepper and onion in a large bowl.
Whisk together the remaining ingredients and pour over the vegetables.
Toss to coat.
Refrigerate for 1 hour.
Toss lightly before serving.
Anita and I recently had a great lunch at the Aquarium Restaurant located at the Opry Mills shopping center in Nashville, Tennessee. One of my favorite dishes was their firecracker slaw. It had a great balsamic vinaigrette with a great spicy kick. I decided right then and there to attempt to make a copycat of the slaw when we returned home.
My version of Firecracker slaw is very close to the one we had at the Aquarium Restaurant. I believe the only differences are that they might have used a white balsamic vinegar (my slaw was darker), and I’m not 100% sure their version contained mustard. Mine is absolutely fantastic, though, and I’ll make it again.
Also try my chipotle coleslaw.
Prep Time 2 hours
Total Time 2 hours
Servings 1 pound
- 1/2 cup white wine vinegar
- 1/4 cup balsamic vinegar
- 1 cup sugar
- 2 tablespoons olive oil
- 2 tablespoons spicy mustard
- 1/2 teaspoon Kosher salt
- 2 teaspoons freshly ground black pepper
- 1-3 tablespoons your favorite hot sauce
- 1 pound shredded coleslaw mix
Place all ingredients except the slaw mix in a medium saucepan over medium-high heat.
Stir until the sugar has dissolved.
Remove from heat and let cool completely.
Transfer to a large bowl.
Add the slaw and toss to coat.
Cover and refrigerate at least one hour before serving, stirring first.