Fire 'n Ice Coleslaw

By Dolphl1970

Ingredients

• Dressing:
• 1/2 cup of apple cider vinegar
• 1/2 cup of red wine vinegar
• 1/4 cup of olive oil or vegetable oil
• 1/2 cup of granulated sugar
• 2 teaspoons of kosher salt
• 2 teaspoons of spicy dry mustard (like Colman's)
• 2 teaspoons of celery seed
• 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
• Slaw:
• 1 large head of cabbage (about 2 pounds), sliced thin
• 1 small red onion, cut in half and sliced thin
• 1 medium green bell pepper, cut into thin strips
• 1/2 cup of chopped, sliced pickled jalapeno
• Kosher salt and freshly cracked black pepper, to taste

Preparation

Step 1

Combine both of the vinegars with the olive oil, sugar, salt, dry mustard, celery seed and Cajun seasoning in a small saucepan. Stir and bring to a boil, boiling for 1 minute. Set aside.

In a large glass bowl, combine the cabbage, red onion, bell pepper and jalapeño. Pour the hot vinegar and sugar mixture over the vegetables. Toss and taste; add freshly cracked black pepper and season with additional salt if needed; stir, cover and refrigerate for several hours or overnight, stirring from the bottom occasionally. Just before serving, taste and adjust seasonings as needed. Use a slotted spoon for serving to drain excess liquid off.

Note: Feel free to substitute a prepared coleslaw mix and use your favorite vinegars. I use Mazzetta's Deli-Sliced Tamed pickled jalapeños, so keep that in mind if you use a hotter version, or fresh jalapeños and adjust as needed. If you don't have Colman's dry mustard, use 2 teaspoons of regular dry mustard with a dab of horseradish added, if desired.