I’ve been a subscriber of Chile Pepper magazine (which sadly, no longer is being published) for years. I can always count on it for good articles, product reviews and recipes. Like this one from the June 2003 issue.
This coleslaw recipe comes from the Hard Eight BBQ joints in Texas. I’ve never been there, but if this slaw is any indication, they’ve got some good eats. My wife proclaimed this the best slaw I’ve ever made, which is saying a lot because I’ve made just about every variation of slaw you can imagine!
I cannot tell you how great this coleslaw is. I can try but I just won’t do it justice. Great as a side. But this slaw is outstanding on a po’boy or on some grilled chicken thigh sliders!
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Also try my country coleslaw.
Hard Eight Coleslaw
Equipment
Ingredients
- 2 pounds cabbage shredded or sliced thin
- 8 ounces pimentos drained, chopped
- ¼ cup red wine vinegar
- ¼ cup oil I used olive oil
- ½ teaspoon ground black pepper
- 1 tablespoon kosher salt
- 2 cups green bell pepper chopped
- 1 jalapeno seeded, minced (optional)
- 1 cup sugar I used Splenda
Instructions
- Combine all ingredients.
- Let set at least 15 minutes before serving.
Notes
Nutrition
Nutritional values are approximate.
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