Firecracker Coleslaw

Every once in a while on a hot day you want a coleslaw that can handle the heat while at the same time giving a little as well. Have I found the coleslaw for you.

No mayonnaise in this slaw makes it a perfect picnicking plan, and a much lower fat option at that. Plus with all the colors in this slaw it is also perfect for a bright summer day. This way if you are having a potato salad for your BBQ you don’t have to feel guilty about loading your plate with both that and coleslaw. Of course, this recipe is so popular that every time we make it for family and friends they always ask for the recipe, so I figured I’d share it here with you. This is a little different than the recipe found online as I’m a tinkerer and can’t leave well enough alone, but feel free to play with the flavors a bit depending on your palate.

Firecracker Coleslaw

Dressing
1½ teaspoons salt
1 clove garlic (or more), minced
½ cup cider vinegar
⅓ cup sugar
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
1½ teaspoons Tabasco Sauce
½ teaspoon freshly ground black pepper
½ teaspoon celery seed

Slaw
2 bags shredded cabbage with carrots
1 red bell pepper, seeded and thinly slivered
1 yellow bell pepper, seeded and thinly slivered
2 fresh jalapeño chilies, seeded and thinly sliced

Prepare the dressing. Combine the salt and garlic in a large mixing bowl and mash to a paste with the back of a spoon. Add the next 8 ingredients; whisk until the sugar and salt are dissolved. Correct the seasoning, adding salt or sugar to taste. The dressing should be highly seasoned.

Stir in the remaining ingredients and toss to mix. Let the slaw stand for at least 10 minutes or as long as 4 hours before serving.