Sweet and Spicy Coleslaw

Making coleslaw from scratch has long been a tradition in my extended family. My mom remembers her Grandma McCarter making coleslaw using ingredients fresh from her garden. My recipe is a different take on the old Southern favorite. The sweetness and heat in the coleslaw pairs nicely with almost any seafood dish. I love serving it with my crab cakes.

1/2 head red cabbage, halved, cored and sliced thinly
1/4  red onion, thinly sliced
Sweet Jalapeno and Pecan Vinaigrette
1/4 cup pecan halves, toasted
1/4 cup sugar
1 tablespoon finely chopped fresh jalapeno pepper
3 tablespoons apple cider vinegar
2 tablespoons balsamic vinegar
3/4 teaspoon fresh {lemon juice}
1/8 teaspoon celery seed
1/8 teaspoon salt
1/8 teaspoon ground {black pepper}
3 tablespoons extra-virgin olive oil
To prepare the cabbage: Combine the cabbage and onion in a large bowl.

Combine the pecan halves, sugar, pepper, the vinegars, lemon juice, celery seed, salt, and pepper in a blender. Blend to combine. Remove the cap from the center of the blender's lid. With the blender on low, drizzle in the oil until combined.

Toss the cabbage mixture with the vinaigrette. Chill in the refrigerator for at least 30 minutes. Before serving, adjust the seasoning with more salt and pepper to taste.

Ease of Preparation: Easy

Preparation Time: 15 min
plus 30 min chilling time

Servings: 4

Recipe By: Whitney Miller

From:  Modern Hospitality
Used with permission of Rodale Publishing