Lagniappe: Spicy Southern ColeslawNov 30th, 2013 | By jdixon | Category: Blog
I try to have a little lagniappe when I’m open at the Real Good Food “warehouse.”
Inspired by my Cajun friends in Louisiana, this cabbage salad includes the so-called “trinity” ubiquitous along the Gulf and stoneground, Creole-style mustard. Adjust the heat level by using more or less jalapeno.
I usually start coleslaw by making the dressing in a big bowl, then adding the cabbage. Dissolve a teaspoon each of sugar and salt in about a quarter cup of Katz Gravenstein apple cider vinegar, then stir in about a half cup of extra virgin olive oil (the dissolved salt and sugar help the mix emulsify – form a colloidal suspension for my fellow science nerds). Add about a quarter cup of stoneground mustard.
Shred half a head of green cabbage, slice 4-5 green onions, and chop a couple of stalks of celery, preferably the inner stalks with some leaves attached, and add them to the dressing. Dice a green pepper and, wearing gloves, a jalapeno (remove the seeds and pith for less heat). Grate a yellow beet, and add it and the peppers to the bowl.
Grind in a generous amount of black pepper, toss well and, if you have the time, let the slaw sit for an hour or more.