Spicy Jalapeno Cole Slaw Food

SWEET JALAPENO COLESLAW & A PULLED PORK SANDWICH

Steps:

• Jalapeno Coleslaw: Combine Cabbage, Carrots, Jalapeno, Red and Green Onion in a mixing bowl.
• In a separate, small mixing bowl combine remaining (dressing) ingredients. Whisk well to combine.
• Pour 1/4 cup of the Dressing over Cabbage mixture. Toss to combine. Add more dressing until desired level of creaminess is achieved. OPTIONAL, but recommended: Cover and refrigerate for at least 1 hour to allow flavors to incorporate.
• Pulled Pork Sandwich: (I don't really think you guys need a written recipe for this, but I will include instructions for those of you who simply feel more comfortable with instructions.)
• Layer in this order: Slice of Texas Toast, (4 ounces) Pulled Pork, Smear of BBQ Sauce, Coleslaw & Top with Slice of Texas Toast. Enjoy!

JALAPENO COLESLAW

Steps:

• Use a good, sharp knife to core and shred the cabbage into thin strips. Shred a carrot on the coarse surface of a box grater.
• Both of those go into a large mixing bowl with the crisped bacon which is set aside.
• In a liquid mixing cup or smaller mixing bowl, measure and whisk together the mayonnaise, white wine or cider vinegar, liquid from the pickled jalapenos, chopped pickled jalapenos, sugar, salt, and pepper.
• Toss everything together and serve immediately or stash in the refrigerator in an airtight container.
• One of the beautiful things about jalapeno coleslaw is that it holds up well for 3 to 5 days in the refrigerator once it has been made. If you know you're going to be storing the spicy coleslaw and want the bacon to stay crisp, hold off on stirring in the bacon.
• In order to keep your bacon crisp, store it in a covered, paper towel lined container separately from the jalapeno coleslaw. Stir them together when you plan to serve it.
• Of course, it's not necessarily a bad thing for the bacon to soften in the refrigerator. I generally stir it together and store it as is. It's all a matter of personal preference!

SPICY COLESLAW

Steps:

• Toss the coleslaw mix, mayonnaise, pickled jalapenos and pickling juice, vinegar, oil, onion and salt and pepper to taste in a large bowl. If the slaw seems too dry, add more vinegar and oil.

SPICY JALAPENO COLE SLAW

Steps:

• In a large bowl, mix the cabbage, red onion, and jalapeno slices.
• In a separate small bowl, whisk together the oil, rice wine vinegar, lime juice, sugar, and wasabi powder.
• Toss the dressing with the slaw, season liberally with salt and freshly ground black pepper.

SPICY SOUTHWESTERN SLAW

Steps:

• In a large bowl, toss together the cabbage, carrot, onion, red pepper, jalapeno and cilantro. Set aside.
• In a small bowl, whisk together the oil, vinegar, sugar, cayenne pepper, salt and pepper. Pour over vegetable mixture and toss to combine. Cover and refrigerate for at least one hour.