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Spicy Coleslaw from 'Around the Southern Table'

[Photograph: Jennifer Davick]

Rebecca Lang's Spicy Coleslaw in Around the Southern Table is not your typical styrofoam cup of mayonnaise with a side of cabbage. Yes, the salad contains a bit of mayo, but the dressing is punched up with a generous pour of buttermilk and intense bursts of horseradish, hot sauce, mustard, and jalapeƱos. Said dressing clings perfectly to each piece of chopped red and green cabbage, grated carrot, minced red onion, and sliced scallion.

Why I picked this recipe: Coleslaw is so often leaden and gloppy, but this version's buttermilk dressing and brightly colored vegetables seemed like it'd make for a perfect side to many a Southern meal (especially a lowcountry boil).

What worked: This vibrant coleslaw has just the right amount of mayo to keep things creamy and a multitude of veggies and seasonings to keep each bite interesting.

What didn't: No problems here.

Suggested tweaks: It'd be easy to tweak the salad to suit your taste. It's not terribly spicy as written, so adding in the seeds to the jalapeƱo would be my first step.

As always with our Cook the Book feature, we have five (5) copies of Around the Southern Table to give away this week.

About the author: Kate Williams is a freelance writer out of Berkeley, CA. She is a contributor to The Oxford American, Berkeleyside NOSH, and blogs at cookingwolves.wordpress.com.

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