This past weekend we had a family birthday party for my youngest and my husband smoked two small pork shoulders (in answer to your question, yes, that will be a future post at some point because it is beyond amazing) and I was trying to decide what side dishes to make. I look at my Mom and say, “I want to make coleslaw, but no one ever eats it…..” So, we went about (quickly) coming up with a different take on coleslaw – our take.
I wanted it to be beautiful. “Typical” coleslaw is just ugly. I am sorry, but it is. It is white and kind-of green, but mainly just white. A lot of times it is mushy and somewhat flavorless. Enter purple cabbage. It was gorgeous beyond belief. I could take pictures of purple cabbage all.day.long. I wanted it to have a different taste, a livelier taste. Enter Anaheim peppers (which are spicy, but not overkill spicy), jalapeno (not too much, I want to keep my taste buds, thank you), and green pepper (for an extra crunch). Oh, and throw in some cilantro to really give it that “fresh” taste (and smell!). There. And now for the sauce – I want it creamy (mayo AND miracle whip), also a little spicy (cayenne pepper) and smoky (smoked paprika – of course).
And BAM – you have a kick ass coleslaw. I am not kidding you, for the very first time in possibly the entire history of get-togethers, the coleslaw was ALL EATEN. Yes. Gone.
My mom and I had a good laugh about that one. Literally empty bowl. For the record, the pork shoulder was all gone too (I promise I will post the recipe!)
I hope you try this new-fangled recipe for coleslaw – I was so pleased with it and, apparently, so was everyone else! You can make is spicier or milder very easily with adding more or less of the peppers. I like heat, but I can only handle so much. You don’t want it to take away from your food….
Obviously, we start with some cabbage, purple cabbage. Just use half of the cabbage and cut out the core…
Cut into very thin slices and then cut those in half, like below.
Then break up and separate all of the pieces and make sure there aren’t any pieces or chunks that are too big and, if so, cut them up some more. Then take about 1/3 of a green cabbage and do the same.
Then take your green, jalapeno and Anaheim peppers
The green peppers can be in larger bit-sized chunks.
The jalapeno and Anaheim peppers should be diced very finely, like below.
Then add those the cabbage and give everything a toss.
Combine your mayo, miracle whip, vinegar, sugar, cayenne pepper and smoked paprika.
Add that to the cabbage along with a dash of kosher salt. Mix.
How long you want to keep this in the fridge depends upon how crunchy you like your coleslaw. If you like really crunchy coleslaw, serve it right away. I think most people like coleslaw at least a little soft so it is easier to chew. I would about 1-2 hours should be plenty for that. Otherwise, if you want it really soft keep it refrigerated for more than 2 hours. Add the cilantro right before you serve it.
Smells soooooo good.
- ⅓ green cabbage (cut into thin slices and halved)
- ½ purple cabbage (cut into thin slices and then halved)
- ½ green pepper (but into bite sized strips)
- ½ jalapeno pepper (diced)
- 1 Anaheim pepper (diced)
- 1-2 cups cilantro, chopped, loosely packed
- pinch of kosher salt
- ½ cup mayo
- ¼ cup miracle whip
- 2 Teaspoons white vinegar
- 1 Tablespoon sugar
- ¼ Teaspoon cayenne pepper
- ¼ Teaspoon smoked paprika
- In one large bowl, combine green and purple cabbage, green pepper, jalapeno, and Anaheim pepper.
- In separate smaller bowl, combine mayo, miracle whip, vinegar, sugar, cayenne pepper, smoked paprika and then whisk.
- Add sauce to bowl of cabbage.
- Add a pinch of kosher salt.
- Toss until sauce is spread evenly throughout.
- Can be served immediately or refridgerated. Would recommend putting in fridge for at least an hour.
- Add cilantro immediately before serving and toss again.