I have a peculiar hobby – I compulsively buy fancy / fun / funky condiments. And then I have to make up recipes to use them with. I am a complete sucker for the condiments on offer at the local farmer’s market and love the challenge of creating new dishes or spicing up old ones with the treasures I pick up.
My Pepper Jelly Slaw came into being because I had some Inferno Sauce (like red pepper jelly) from one of my favorite vendors at the Tomball Farmers’ Market, Just Pure Flavors, and I wanted to use it for a spicy slaw. I love throwing together a quick slaw, especially for a quick summer side dish, and seldom do it the same way twice. But writing a cookbook requires a little more consistency, so today I’m capturing the Inferno Sauce / pepper jelly version of my throw-down slaw.
- 4 cups shredded cabbage
- 1/2 cup chopped red onion
- 3/4 cup chopped multi-colored peppers (bell, banana, whatever you’ve got, even jalapeño if you like it spicy)
- 1/4 finely chopped parsley or cilantro
- 1/4 red pepper jelly, jalapeño jelly or my favorite the Inferno Sauce from Just Pure Flavors
- 1/4 cup apple cider vinegar
- 1/4 tsp. salt
- freshly ground pepper
In a medium bowl, toss the cabbage, red onion and peppers. In a small bowl, whisk together the pepper jelly, cider vinegar, salt and pepper, then add the cilantro and whisk again. Pour the dressing over the slaw and toss, then refrigerate for a half hour. Toss again before serving.
Serving tip: this slaw is a fantastic side dish with grilled meat or fish.
Copyright 2016, Glover Gardens Cookbook.