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Spicy Coleslaw a Hit

Spicy SlawToday on the Sonrise Morning Show I chatted with Matt Swaim about the humble cabbage and how its roots trace back to several thousand years before Christ was born!

The cabbage of Bible times in the Mediterranean was a wilder type, more loose leaf type, it did not head up hard and large like the cabbage of today, since the climate there was warmer and common cabbage is a cool weather crop.

I shared this recipe which students prepared during the annual mentoring dinner at Diamond Oaks Career School which the Culinary students prepared with help from professionals. Sponsored through the American Culinary Federation of Greater Cincinnati this is their 11th year having the students prepare dinner, this year, for 120 people. Executive Kroger Chef Debbie Goulding headed up the project with Chef Instructor Molly Maundrel. These 2 ladies are dynamos!

  SPICY SLAW

 Now if you don’t like the heat, go to taste on the Seranos. You can also use Jalapeños, or even just a shake of ground red pepper.  Or no pepper at all!!

YIELD: 12-15 servings

 

INGREDIENTS:

1 large head       Cabbage, thinly shredded

1 large                Red Onion, sliced thinly & chopped

1 medium            Carrot, thinly shredded

2 cups                 Green Onions, chopped

6 each                Serrano Peppers, chopped fine

1 teaspoon                  Celery Seed

1 teaspoon                  Kosher Salt

1 Tablespoon     Cracked Black Pepper

2 Tablespoon     Cider Vinegar

½ cup                 Spicy Brown Mustard

1 Tablespoon     Creole Seasoning

2 each                Lemons, juiced

2-1/2 cups          Mayonnaise

1 Tablespoon      Granulated Sugar, quick dissolve

1 Tablespoon     Tabasco Sauce

 

Mix together all seasonings and pour over all vegetables. Toss until thoroughly mixed. Cover and refrigerate for at least 2 hours, to allow

flavors to meld.

 

 

 

 

Permanent link to this article: http://abouteating.com/spicy-coleslaw-a-hit/

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