Right before I started this use em up challenge I had bought a couple of very inexpensive cabbages and stored them in my auxiliary refrigerator. Then the Aldi ad for the week had them for 69 cents each. Of course I bought one because, well, cheap cabbage! So as of last night I had 3 whole cabbages, with 2 of them needing to be used pretty quickly. I knew one of them would be cooked and served with corned beef and potatoes tonight, and the one I bought this week will be fine for a while yet. That left one needing immediate attention and my go to cabbage side dish is always cole slaw, but I wanted a slightly different taste. Enter the following recipe for a side dish known as Hotlanta Slaw. For anyone who doesn't know, Atlanta is sometimes called Hotlanta, so I am assuming this slaw originated there (perhaps in a BBQ joint?) but I really don't know. The only thing I am sure of is that Hotlanta slaw is a delicious amped up version of traditional slaw.
8 ish cups grated cabbage (1 medium head)
8 ish cups grated cabbage (1 medium head)4 carrots, shredded
1 sliced peach, drained and chopped (I used canned but fresh are better, just not in season yet)
1 cup chopped pecans (plus a few additional pecans to sprinkle on each serving)
1/2 cup sliced green onions (tops and bottoms)
1 cup mayonnaise
1/2 cup lemon juice
1/2 cup vinegar
2 Tbs poppy seeds
1 jalapeno, seeded, finely diced
1 garlic clove, minced
1/8 Tbs cayenne pepper
1 tsp black pepper
1 tsp salt
In a large non reactive bowl mix the cabbage, carrots, peach, pecans and onions and set aside. Mix the remaining ingredients in a medium bowl until they are all combined, then pour over the cabbage mixture and toss to combine evenly. Cover the bowl with plastic wrap and let it sit in the refrigerator for at least 1 hour. (Overnight is even better) Serve and enjoy!
This is a traditional slaw consistency, but the flavors are a bit more intense and it has a wonderful kick to it. It is not too hot but has a nice short burst of heat that is calmed by the mayo. It was a huge hit last night and actually became the focus of the meal.
When I make this I cut the recipe on half, because there are just 2 of us, so we will have slaw for about 3 days in a row. I am sure I could make a smaller amount, but this just gets better as it sits and we love it so there is no foul having the larger amount made. And now it is time for breakfast and I am thinking slaw and coffee?
Serve it in small bowls with a smattering of chopped pecans on tops. Yum!
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