Happy Holy Week, Dear Readers! Easterpalooza has begun.
pews at Saint Agnes Catholic Church in SF
Just the other week, I was having a grand old time in Austin, visiting friends and taking in all of the SXSW madness. Foodie higlights included a seriously loaded sausage sandwich at Frank:
the Texilana, a sausage topped with grilled cole slaw, bbq sauce, and white cheddar cheese
classic Tex-Mex at Güero’s,
the enchiladas are layered, not rolled. grilled chicken with avocado cream sauce, and borracho beans on the side.
Great brewpub cuisine and beers at Black Star Co-Op,
a flight of beers, arugula salad, and impeccable fish and chips with aioli
a homemade meal at Chris and Polina’s place, featuring a whole lot of Garlic Gold Oil and Parmesan Nuggets,
long-simmered meatballs in tomato-pepper sauce.
and our last meal of the trip at Uncle Billie’s, which included BBQ brisket and sides of bacon-spiked green beans and tangy-sweet coleslaw.
another flight of beers, brisket, green beans, potato salad, and coleslaw
Once I got back to California, that coleslaw was still on my mind. Sweet and sour vinager-based dressing, sliced hot peppers, and green cabbage made for a perfectly balanced slaw, and I wanted to make something similar in my own kitchen.
But as these things usually go, I get distracted by all the beautiful produce we have around here. And in my quest to recreate some traditional dish from another cuisine, I end up adding my own Californian twist. What started out as a simple recipe ended up as a colorful confetti of crunchy vegetables and sweet, ripe pieces of mango, dressed with a sweet and sour honey mustard vinaigrette.
Unlike traditional, mayo-based coleslaws, this one is perky and tangy, with a little spicy kick. It’s great alongside your favorite BBQ meal, piled on top of a chicken sandwich, or tucked into a buffet amid the ham, biscuits, and potato salad.
Sweet Sour and Spicy Slaw (printer-friendly version)
serves 6-8
1/4 C. honey (any mild variety)
3 Tbsp. apple cider vinegar
2 tsp. powdered yellow mustard
1/4 tsp. kosher salt
4 medium red radishes, halved and sliced into thin half-moons
4 small green onions, sliced thinly
3 small carrots, peeled, halved lengthwise, and sliced into thin half-moons
2 small mangoes, peeled and sliced into thin, 1/2-inch pieces
1 large jalapeno pepper, quartered lengthwise, seeded, and sliced thinly.
1/2 small red cabbage, cored and sliced into thin ribbons
1/2 small green cabbage, cored and sliced into thin ribbons
1. Combine the honey, vinegar, powdered mustard, and salt in a small bowl. Stir until thoroughly mixed.
2. Combine the rest of the ingredients in a large mixing bowl. Add the dressing mixture, then toss gently until thoroughly mixed. Let sit for 1 hour before serving.
