Spicy Carrot and Cabbage Coleslaw

I recently made this spicy carrot and cabbage coleslaw to serve as a component for
pulled pork sandwiches. The addition of pickled jalapenos and hot sauce make the
version described below fairly spicy. The heat level can be adjusted based on your
preferences.

The following recipe makes about five cups of coleslaw, although you can easily
scale this recipe up or down.

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I recently made this spicy carrot and cabbage coleslaw to serve as a component for

pulled pork sandwiches. The addition of pickled jalapenos and hot sauce make the

version described below fairly spicy. The heat level can be adjusted based on your

preferences.

The following recipe makes about five cups of coleslaw, although you can easily

scale this recipe up or down.

Ingredients

For the Spicy Coleslaw Dressing:

• ¼ cup Mayonnaise
• ¼ cup sour cream
• 2 Tbsp apple cider vinegar
• 1 Tbsp Dijon mustard
• 2 Tbsp white granulated sugar
• ½ tsp Kosher salt
• ½ tsp freshly-ground black pepper
• ¼ tsp dried celery seed
• ¼ tsp red pepper flakes
• 2 Tbsp pickled jalapenos (finely chopped)
• 2 Tbsp hot sauce of choice

For the Remaining Coleslaw Ingredients:

• ¼ head of cabbage (sliced very finely)
• 3 medium-sized carrots (peeled and cut into thin julienne slices)
• ½ red onion (finely sliced)
• 2 stalks celery (cut into thin julienne slices)
• ½ tsp Kosher salt
• 3 Tbsp fresh parsley (finely chopped)
• 2 Tbsp fresh dill (finely chopped)

Instructions 

• For the spicy coleslaw dressing, combine the Mayonnaise, sour cream, apple cider vinegar, Dijon mustard, white granulated sugar, Kosher salt, freshly-ground black pepper, celery seed, red pepper flakes, chopped jalapenos, and hot sauce.
• Taste the dressing, and adjust the salt or sugar or acidity levels as desired.
• Set the dressing aside in the fridge for when you are done preparing your vegetables.
• For the remaining coleslaw ingredients, slice the cabbage finely, along with the carrots, red onions, and celery.
• Salt the vegetables lightly in a large mixing bowl, and set them aside for fifteen minutes.
• Discard any extra liquid that has drained from the salted vegetables, and combine the vegetables with the coleslaw dressing that you prepared earlier.
• Add in the chopped parsley and fresh dill, and mix to evenly distribute all the ingredients.
• Taste, and add more Kosher salt, freshly-ground black pepper, sugar, or apple cider vinegar as desired.

Notes

You can make this a day in advance of serving, although note that the vegetables tend to release more water after being mixed with the Kosher salt and spicy coleslaw dressing. It keeps in the fridge for a couple days after being made.

If there is too much liquid for your liking, you can drain the coleslaw a bit before serving. Consider serving this up at an outdoor fall BBQ when the weather is nice outside.