Coleslaw is the coolest, crispest side dish of summer, perfect for cutting through the fatty deliciousness of pulled pork. Zip up your slaw and add another flavor dimension with housemade pickled onions with this recipe from Chef Samantha Cowen-Gasborro of the Windham Raymond School District in Maine. She serves the slaw with pulled pork tostados for “a great, flavor-packed variation on your traditional coleslaw,” she says. “The acidity from the pickled onion and the heat from the chipotle really complement the flavors of our barbecue pulled pork.”
YIELD: 8 servings
½ cup water, cold
2/3 cup cider vinegar
¼ tsp. kosher salt
1 Tbsp. honey
3 cups red onions, sliced
2 Napa cabbage, shredded
1 cup carrots, shredded
2 Tbsps. reduced-calorie mayonnaise
1 tsp. Dijon mustard
½ tsp. chipotle chili powder
1. Bring water, vinegar, salt and honey to a boil in sauce pot over high heat. Add sliced onion and cook one minute. Remove pan from heat and let stand 30 to 60 minutes or until ready to use.
2. Drain onions and combine cabbage, carrots and pickled onions to large bowl or hotel pan.
3. In small bowl, whisk together mayonnaise, Dijon mustard and chipotle chili powder. Toss with vegetable mixture until vegetables are well coated. Hold cold until ready for service.
Photo: National Onion Association; Recipe: Samantha Cowen-Gasborro, Windham Raymond School District