45. Spicy Slaw

I really like cole slaw.  But it isn’t a one-size-fits-all proposition for me.  My mom had a cole slaw recipe.  It was good.  But I think it was lonely.  I think salad made from cabbage should be as versatile as salad made from the plethora of lettuces available out there.  

Cole slaw is generally meant to accompany some main event; it’s rarely the star of the meal.  So I don’t think you should serve the same slaw with pulled pork or ribs that you serve with fish tacos.  It should complement the main dish.

This slaw is great with fish, specifically fish tacos (which is a whole other favorite subject of mine).  It’s light enough, without being insubstantial.  It’s spicy, and a little creamy.  Frankly, it’s pretty perfect....alongside fish.

Ingredients

1/2 small head green cabbage, cored and thinly chopped

1/4 small head purple cabbage, cored and thinly chopped

1/4 red onion, grated (include the juice)

3 Tbsp chopped fresh cilantro

Dressing

1/2 cup sour cream

2 chipotles*, packed in adobo, finely chopped (you can find these in the hispanic foods sections of your market)

Juice of 1/2 lime

1 Tbsp honey

kosher salt and freshly ground black pepper, to taste

Combine the first 4 ingredients in a large bowl.

In a small bowl, combine the dressing ingredients and whisk to combine.  Taste it for seasoning (the chipotles are SPICY.  *If you’re shy of heat, add one first and taste, then add the second if you can take it).  Combine dressing and salad and toss to combine.  Refrigerate until you’re ready to serve.


Adapted from the Neelys Cabbage Slaw with Grilled Southern Fish Tacos