What are you cooking this weekend? If the weather cooperates, grills all over the Burgh will be cranked up....and lots of burgers, steaks, chicken and hot dogs will be sizzling away soon. Go away, rain!
Quite coincidentally, Kimber and I have both been working on slaw recipes. What better to serve with just about anything on the grill, right? Both are little twists on the classic.
The Apple Jalapeno Slaw is my version of the fantastic slaw I've enjoyed so many times at Smoke BBQ Taqueria in Homestead. Have you been there yet? No? Get you butt over there! Here's a link to the Yelp reviews: http://www.yelp.com/biz/smoke-homestead-2
Anyhoo...my version of Nelda's slaw has no mayo, just slaw mix, apples and jalapeno with an oil and cider vinegar dressing. Crisp, light, refreshing and just the right crunch, heat & sweet alongside those proteins off the grill.
Apple Jalapeno Slaw
- 1 package coleslaw mix
- 1 apple, cored, quarter, sliced thinly - leave the peel on for color and texture
- 1 jalapeno, seeded and ribs removed, quartered lengthwise & sliced VERY thinly - shaved almost (use less if you like less heat)
- 1/3 c. canola oil
- 2 T. cider vinegar
- 2 T. sugar
- 1/2 t. salt
- freshly ground black pepper
- 1/2 t. granulated garlic
Toss the coleslaw mix, apple and jalapeno together and set aside.
Whisk the oil, vinegar, sugar, salt, pepper and granulated garlic together until emulsified and pour over slaw mix. Toss together and serve.