Bobbi’s Spicy Slaw

My friend Bobbi Courie threw together this side dish for a chili-tasting party, and the red Cabbage makes it truly a slaw of a different color. My taste-testers called this a slaw for people who don’t like slaw. I reduced her suggested amount of celery seed; add more if you like that flavor. Bobbi adapted the recipe from one in Not Afraid of Flavor: Recipes from Magnolia Grill (University of North Carolina Press, 2000), by Ben and Karen Barker.

 

SERVES 8 TO 10

 

1	medium-size head red cabbage, trimmed, quartered, and cored
1	fresh jalapeño chile, sliced (seeds optional)
2	cloves garlic
3	tablespoons cider vinegar, or more to taste
1	teaspoon mustard seed, crushed
½	teaspoon celery seed, crushed
2	teaspoons salt, or more to taste
	Pinch of sugar, or more to taste
	Pinch of cayenne pepper
¼	cup vegetable oil
2	tablespoons sour cream

1. Finely shred the cabbage quarters in a food processor or by hand. Place in a large serving bowl.
2. Place the jalapeño in the bowl of a food processor or blender. Add the garlic, vinegar, mustard seed, and celery seed; pulse to puree. Add the salt, sugar, and cayenne. With the machine running, slowly drizzle in the vegetable oil. Add the sour cream and pulse to combine.
3. About 1 hour before serving, toss the cabbage with the dressing and refrigerate. Taste, then add more salt, sugar, and/or vinegar if desired. Serve cool or at room temperature.

EXTRA POINTS You can shred the cabbage and prepare the dressing up to 1 day ahead of time, but do not combine the two until 1 hour or so before serving time.