If you're looking to add a fiery twist to your classic slaw, this Hot Pepper Slaw is your go-to recipe. It's vibrant, zesty, and sure to give your taste buds a delightful kick. Perfect for summer cookouts or as a spicy side dish, this slaw stands out with its bold flavors and crunchy texture.
Cabbage is the crunchy base that holds all the flavors together. It adds a refreshing bite that complements the heat. Carrots bring a touch of natural sweetness and a vibrant color contrast. Jalapeño pepper and serrano pepper add layers of heat; the jalapeño is milder, while the serrano packs a stronger punch. Habanero pepper is for those who love it hot — it’s the fiery heart of this slaw. Cilantro introduces a fresh, herbaceous note. The apple cider vinegar in the dressing provides a tangy balance, while olive oil adds smoothness. Honey sweetens the mix just enough to mellow the heat, and salt and black pepper round out the flavors.
This Hot Pepper Slaw is a fantastic side for grilled meats, especially barbecue ribs or chicken. It’s also great piled high on top of fish tacos or served alongside a hearty bean chili. For a vegetarian twist, serve it with grilled portobello mushrooms.
Start by grabbing a large bowl where you’ll assemble the slaw. Add 4 cups of shredded cabbage and 1 cup of shredded carrots into the bowl. If you’re shredding by hand, aim for thin strips; it’s worth the effort for that perfect crunch.
Next, prepare the peppers. Thinly slice the jalapeño and serrano peppers, and finely chop the habanero. Remember, the habanero is pretty potent, so you might want to wear gloves while handling it to avoid any spicy surprises later. Add these peppers to your cabbage and carrot mix.
Sprinkle 1/4 cup of chopped cilantro over the vegetables. Use your hands or salad tongs to toss everything together until it’s well-mixed. You want a nice distribution of color and heat in every bite.
In a small bowl, whisk together 1/4 cup of apple cider vinegar, 2 tablespoons of olive oil, 1 tablespoon of honey, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. This is your zippy dressing. Pour it over the slaw, and give everything a good toss so the dressing coats all the veggies evenly.
Cover the bowl with plastic wrap, and let the slaw sit in the fridge for at least 30 minutes. This resting time allows the flavors to blend beautifully, making the slaw even more delicious.
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