Wednesday, June 03, 2009

Cabbage Fit for a King

I've been revisiting my love of coleslaw lately, so when I read this recipe from Jim Dixon of RealGoodFood and then saw, to my amazement, that he included the addictively delicious bread and butter jalapeños made by Barb and Dave Barber, I just had to tell you about it.

I was making a batch of my semi-creamy coleslaw last week, and there in the refrigerator was a container of the incredibly tasty bread and butter jalapenos from Picklopolis at the Portland Farmers Market at PSU. Mashup ensues:

Semi-Spicy, Semi-Creamy Coleslaw

Dissolve about a tablespoon of sugar and good pinch of sea salt (kosher salt also works) in a half cup or so of Katz Gravenstein Apple Cider vinegar. Add a cup or so of extra virgin olive oil and stir well.

Chop a head of green cabbage and add to dressing. Drain the brine from about a cup of bread and butter jalapenos into the slaw, then chop the jalapenos and add them. Stir in a couple of dollops of mayo, more or less, depending on how creamy you like your slaw.

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