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 jalapeños. 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 jalapeño would be my first step.
Reprinted from Around The Southern Table: Coming home to comforting meals and treasured memories by Rebecca Lang. Copyright 2012. Published by Oxmoor House. All rights reserved. Available wherever books are sold.
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1 tablespoon sugar
- 3 tablespoons refrigerated extra-hot horseradish
- 2 tablespoons cider vinegar
- 2 teaspoons fresh lemon juice
- 1 to 2 teaspoons hot sauce
- 1/2 teaspoon salt
- 1/2 teaspoon celery seeds
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon dry mustard
- 4 cups finely chopped green cabbage
- 2 cups finely chopped red cabbage
- 1 cup shredded carrot
- 1/2 cup chopped red onion
- 3 green onions, thinly sliced
- 1 tablespoon seeded and chopped jalapeño pepper
Whisk together first 11 ingredients in a small bowl until well blended.
Combine green cabbage and next 5 ingredients in a large bowl. Add mayonnaise mixture, and stir until well blended. Adjust seasonings to taste. Cover and chill 1 hour before serving.