Not only is this version of Central Texas Slaw pretty, but it also comes with quite a kick! The June issue of Southern Living has a fun regional guide for some great slaw's, with the recipe's, so Riff and I decided we're going to give them a go. (You can find our thoughts on the South Carolina Slaw in the post below.)
The spicy kick of jalapeno earned a bottoms up from Riff and the addition of the cilantro to this slaw is what did it for me. It was the absolute perfect compliment to our chicken and ribs. We completely enjoyed the South Carolina Slaw but the Central Texas version is the blue ribbon winner so far. Try it for yourself!
Central Texas Slaw
Whisk together 1/4 cup white vinegar, 1/4 cup extra virgin olive oil, 2 Tbsp. sugar, 3 to 4 Tbsp. fresh lime juice, 1-1/2 tsp. kosher salt -(I used aged balsamic sea salt), 1/2 tsp. ground coriander, 1/4 tsp. ground cumin, 1/4 tsp. ground red pepper, and 1/4 tsp. freshly ground black pepper -(I used smoked black pepper)- in a large bowl.
Add 2 cups thinly sliced red cabbage; 2 cups thinly sliced white cabbage; 1/2 cup shredded carrot; 1 medium jalapeno pepper (with seeds), thinly sliced; 1/2 red bell pepper, thinly sliced; 1/2 yellow bell pepper, thinly sliced.
Toss to coat.
Chill 1 hour before serving, tossing occasionally.
Stir in 1/2 cup (or more!) chopped fresh cilantro just before serving.
Makes about 4 cups.
So good but beware - if there is any leftovers, boy does the heat kick up that second day. Holy fright!