Recipe
June 24, 2011
Spicy Slaw
The secret to this zesty slaw is brining the cabbage. This turns it into a flavor sponge for the spicy-and-sweet dressing, which features yellow mustard, fresh ginger, Sriracha, Tabasco Chipotle Pepper sauce and a dash of sugar.
Directions
Yield:
Slaw
- To brine the cabbage, shred the cabbages, place in a large colander and cover with salt. Mix and leave over the sink for 2-3 hours.
- Transfer drained cabbage to a large pot or bowl and cover with 8 cups cold water and 1/4 cup vinegar and chill for 1 hour. Run under water for 20 minutes to remove all excess salt, then drain and spin in a salad spinner or layer on paper towels to dry. Jason says this step has, in essence, turned the cabbage into a flavour sponge, as it has now lost most of its water and is ready to absorb the dressing, which should also prevent dressing from pooling at the bottom of the bowl. If you don’t care to brine your cabbage, feel free to skip that step (but only use green cabbage; the red one will bleed and turn blue), then simply add the carrot and dress the slaw with the following dressing.
Spicy Slaw Dressing
- Add all ingredients together in a bowl and mix until smooth. Add to prepared slaw immediately. Toss thoroughly and serve.