|Serves||6 to 8|
Culinate recipe editor’s note: I like spicy food, but six pickled jalapeños is too much for me. My advice: Start with a couple, taste, and go from there. You can always add more, but you can’t take them away . . . .
Coleslaw might be the most American dish ever created, but it wasn’t something I ever thought about much . . . until my first trip to New Orleans. Our very first meal in that crazy food city was lunch at Uglesich's, an only-in-New-Orleans kind of place. It was a divvy joint in kind of a rough neighborhood — tables scattered around in no particular pattern, cases of beer piled against the walls — but there was a line out the door, and all around us, members of New Orleans high society and captains of industry were chowing down on fried catfish, fried okra, and gumbo. We were in the ‘hood, and we were underdressed.
Everything we ate at Uglesich’s was great, but the coleslaw was a real surprise. We couldn’t figure out why it was so good: rich, smooth, savory, and spicy, all at once. Finally, I got Andrew Uglesich to spill about the secret ingredient. The little bits of green in the coleslaw? Pickled jalapeños.
Pickled jalapeños are pretty widely available, but if you can’t find any in your local grocery, you’re going to have to use my recipe, which definitely makes this slaw a plan-in-advance two-step process.
I haven’t used cup measurements for the vegetables here: coleslaw is one of those things where exact measurements just don’t matter. And since cabbage grows big, you’re definitely going to have a lot of slaw, so plan on feeding a crowd.
|1||medium head green cabbage (about 3½ pounds)|
|2||or 3 small carrots, peeled|
|1||medium red onion, quartered and sliced thin|
|1||cup sour cream|
|¼||tsp. ground celery seed|
|½||cup juice from pickled jalapeños|
|2||Tbsp. Dijon mustard|
|½||tsp. Tabasco sauce|
|½||tsp. freshly ground black pepper|
|¼||tsp. freshly ground black pepper|
This content is from the book American Flavor by Andrew Carmellini.
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