Here it is! That famous coleslaw aka bbq salad recipe! I don’t even like coleslaw but I would eat this all day, every damn day!!
WECO MAKES: coleslaw aka bbq salad
1-2 heads of cabbage, large green leaves removed, and julienned
1 bell pepper, julienned
1 head of fennel, shaved thin
2-3 carrots, shaved thin
1 jalapeño, shaved thin
1 red onion, shaved thin
1 bunch parsley, large stems removed, roughly chopped
1 bunch cilantro, stems minced and leaves roughly chopped
For the dressing:
1T franks red hot, sriracha, or any red hot sauce
1/2 cup neutral oil (EVOO is fine, we use sunflower)
2T Dijon mustard
1/2 cup lemon juice
1/2 cup aoili (or just store bought mayo, we like to make our own though)
Prep all your veggies first. Before mixing anything, put the cabbage in a bowl and season aggressively with salt. You can taste it as you season to figure out how much to add. Not only does this wilt the cabbage and give it that soft yet crunchy texture, but it will also season it on a deeper level than just adding salt at the end. I like to agitate and/or crush it a bit to accelerate the process. Let it sit for 5-10 minutes before you add any of the other veggies. While you wait, make your dressing!
Mix the hot sauce, oil, mustard and lemon juice in a small bowl until homogeneous. That’s it!
Once the cabbage has been wilted, mix in all your other veggies.
Now you can add your dressing, and season with cracked black pepper. We like lots of pepper! Mix well.
Once everything is mixed, add your aioli and mix until it is well dispersed. This will give it that creamy texture we all love! Enjoy!