I know, I know. You’re giving me that look, right? It’s October, Summer 2011 has officially departed, why am I giving you a slaw recipe now?
Look, here’s the thing. I’m not really a slaw kind of girl. That mayo-soaked, flavorless pile of crunch just doesn’t do it for me. So I’m not particularly on the hunt for great slaw. Delicious broccoli slaw is something I stumbled across almost two years ago, yet never seemed to find the inspiration to share. But slaw popped up on the Vintage Recipe Swap. And then Eryn fed me a kohlrabi slaw with pistachios last week. Maybe a teensy nub of inspiration was growing in my brain.
And then, an enormous basket of spicy goodness landed in my lap. Quite literally. I won the Chocolate & Chile Takedown yesterday afternoon, an event that is part of the Brooklyn Botanic Garden’s Chile Fiesta. The winning prize was a basket of Grace Foods products. [There will be more writing about the event, and winning recipe, soon.]
But for now, we focus on the hot curried slaw. After the Takedown, I sampled some Grace sauces while walking around the fiesta. The curried hot sauce was delicious, a slow burn with a nice kick of curry, and it automatically stood out as a slaw dressing choice. The vintage recipe swap this month referenced hot, in regards to how the cabbage was treated. But I took that hot as a flavor direction! Mixing in some of the sweet and hot sauce (think of Thai chili sauce, the perfect dipping sauce) and a dab of jerk seasoning paste was the start of great flavors. Then, it basically turned into a pantry and refrigerator free-for-all. The stove time was minimal, to bring flavors together, soften garlic, and getting bubbling hot. The hot sauce dumped onto raw red cabbage and carrots made the vegetables a bit tender, without creating soggy cabbage.
The thing about this bowl of crunch? It has some lovely curry flavor, a bit of sweetness, and plenty of low, burning heat. The sauce makes a stellar BBQ sauce as well. So here’s what I recommend: Get out your cast-iron skillet and throw a burger or two on there. Flip them once, and glaze with some of the leftover sauce. Remove when
bloody done to your liking and pile on some slaw. Let that Jamaican burn warm you up now that sweatshirt weather has arrived.
Who said slaw was just for the summer?
hot curried slaw
This recipe is full of a lot of random sauces. If you're missing any of them, no fear, just adjust. The Caribbean Curry hot sauce can be replaced with any hot sauce of your choosing, just bump up the amount of curry powder. The Sweet & Spicy hot sauce is similar to the Thai Chili sauce most are familiar with. The shallot jam is sweet and a bit vinegar-y, so you can swap it with more honey and a splash of vinegar. All in all, you want a hot and sweet sauce, with a back-of-the-throat burn.
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1.5 tablespoons shallot jam
- 1 tablespoon honey
- 1 tablespoon ketchup
- 1 tablespoon Sweet & Spicy hot sauce
- 2 teaspoons Caribbean Curry hot sauce
- 1/4 teaspoon Jerk Seasoning paste
- 1/4 teaspoon curry powder
- a few dashes Worcestershire sauce
- 2 tablespoons water
- 1 small [farm size] red cabbage, sliced
- 2 small [farm size] carrots, shredded
- 1 squeeze lemon juice
- In a small pot, add the butter, garlic and shallot jam. Turn the heat to medium-low and let simmer for two minutes. Add the honey, ketchup, hot sauces, jerk paste, curry powder, Worcestershire sauce and water. Let everything simmer together for another three to five minutes.
- In a large bowl, toss the red cabbage and carrots together. Add half of the hot dressing to the bowl and toss thoroughly. If not dressed enough, add another few spoonfuls and toss again. [I ended up using about 3/4 of the full amount of dressing.] Add a squeeze of lemon juice, and enjoy.