Sweet n' Spicy Southern Slaw
Mmmm, Just the Way I Like It
Prepare to be amazed by the perfect side dish recipe that
will even have coleslaw haters asking for more. Introducing my Southern slaw,
sweet and spicy, a delightful accompaniment to grilled ribs, chicken, and fish
fry's. If you're looking for something that screams outdoor entertaining, aside
from an exotic belly dancer, this slaw is the answer.
Now, I might brag a bit, but every time I bring this dish to
covered dish functions, everyone begs for the recipe. I've even had a caterer
ask for it once. It's a crunchy cabbage with a delightful spicy sweetness that
perfectly complements any outdoor feast.
Ingredients:
- 1/2
head of white cabbage, shredded
- 1/2
head of red cabbage, shredded
- 1/2
bag of pre-washed and julienne fresh spinach
- 1
medium-sized red onion, chopped
- 1 cup
of mayonnaise
- 5
tablespoons of Zatarain's Creole mustard (can substitute any spicy brown
mustard if needed)
- 2-3
cloves of minced garlic
- Salt
and pepper to taste
- 2-3
pinches of cayenne pepper
- 1
tablespoon of honey
- 1 tablespoon
of parsley flakes
How To Make It:
- In a
salad bowl, toss the shredded white and red cabbages, along with the fresh
spinach and chopped red onion.
- In a
measuring cup, mix together the mayonnaise, mustard, and minced garlic.
- Add a
pinch or two of salt and some pepper to taste.
- Enhance
the dressing with a couple of pinches of cayenne pepper and a tablespoon
of honey.
- Thoroughly
mix the dressing with the ingredients in the salad bowl. Take a taste, and
trust me, it's incredible.
- Cover
the bowl and refrigerate for about an hour to let all the flavors blend
and marry.
- Just
before serving, sprinkle the parsley flakes on top and get ready for the
compliments and applause. This slaw is a guaranteed hit!