Jalapeño Honey Mustard Slaw
Chef Todd Downs, of Food Sense, Inc. in Ft. Wayne, Ind., dresses up traditional American slaw with a kick and sweet on the side, adding honey, jalapeno peppers and Tabasco sauce to fresh red and green cabbage. The addition of the hot and sweet follows the trend of integrating global flavor with American cuisine.
1 jalapeno pepper, seeded and stemmed
3/4 cup mayonnaise
1/4 cup Dijon mustard
2 tbsp. Tupelo honey
1/4 cup rice vinegar
1/2 small head green cabbage, finely shredded
1/2 small head red cabbage, finely shredded
1/2 cup julienne carrots
1/2 cup green onion, finely sliced
1 tsp. dill seeds
1 tsp. celery seed
Kosher salt and fresh ground black pepper
1 tsp. Tabasco® sauce
1. In blender or processor, combine jalapeño, mayonnaise, Dijon, honey and rice vinegar. Purée until smooth.
2. Season to taste with salt and pepper, reserve.
3. In a large bowl combine cabbages, carrots, onions, dill and celery seeds and toss.
4. Fold dressing into cabbage mixture and season to taste with salt, pepper and Tabasco®.
5. Chill until needed.
Recipe by Chef Todd Downs, Food Sense, Inc., Ft. Wayne, Ind.