spicy garden slaw

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Servs: 4

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  • add   For cayenne dressing:
  • add   1 cup safflower oil
  • add   3/4 cup Cayenne Dressing
  • add   1 teaspoon hot sauce
  • add   1/2 small head red cabbage (about 3/4 to 1 pound), outer leaves removed,washed, cored, quartered, and thinly sliced
  • add   1 medium green bell pepper (about 6 ounces), washed, cut in half lengthwise,core removed, seeded, membrane removed, and cut into thin strips the length ofthe pepper
  • add   1/2 cup yellow cornmeal
  • add   1/2 small head green cabbage (about 3/4 to 1 pound), outer leaves removed,washed, cored, quartered and thinly sliced
  • add   1/2 cup cooked corn, well drained
  • add   salt and freshly ground black pepper to tasteFor spicy garden slaw:
  • add   3/4 pound red leaf lettuce, cored, separated into leaves, washed and dried
  • add   1 medium yellow bell pepper (about 6 ounces), washed, cut in half lengthwise,core removed, seeded, membrane removed, and cut into thin strips the length ofthe pepper
  • add   1 medium red onion (about 6 ounces), peeled and thinly sliced
  • add   1/4 teaspoon baking soda
  • add   4 tablespoons vegetable shortening
  • add   1/2 teaspoon celery seeds
  • add   1 cup all-purpose flour
  • add   1/2 teaspoon salt
  • add   1 cup unsalted Virginia peanutsFor crispy corn biscuits:
  • add   1 teaspoon baking powder
  • add   1/4 cup buttermilkFor salad greens:
  • add   2 tablespoons fresh lemon juice
  • add   1/4 pound carrots, peeled, ends trimmed, and cut lengthwise into sticks 3inches long and 1/4 inch thick
  • add   3 tablespoons cider vinegar
  • add   2 teaspoons Dijon-style mustard
  • add   1/2 teaspoon ground cayenne pepper
  • add   1 medium red bell pepper (about 6 ounces), washed, cut in half lengthwise,core removed, seeded, membrane removed, and cut into thin strips the length ofthe pepper

Instructions

  1. Make the cayenne dressing: In a 7-quart stainless steel bowl, whisk together the cider vinegar, lemon
  2. juice, mustard, hot sauce, cayenne pepper, and celery seeds. Add the safflower
  3. oil in a slow, steady stream while whisking to incorporate. Season with salt and pepper, and whisk to combine. Transfer 3/4 cup of
  4. the dressing to a 1-quart stainless steel bowl, cover tightly with plastic
  5. wrap, and set aside until needed. Leave the remaining 3/4 cup uncovered in the
  6. 7-quart bowl.
  7. Prepare the spicy garden slaw: Preheat the oven to 325 degrees Fahrenheit.
  8. Add the prepared green and red cabbages, carrots, red onion, green, red, and
  9. yellow bell pepeprs to the dressing in the 7-quart bowl. Toss to combine
  10. thoroughly. Cover tightly with plastic wrap and refrigerate until ready to
  11. serve. (The slaw may be kept refrigerated in a covered, noncorrosive container
  12. for up to 2 days before serving.
  13. Toast the peanuts on a baking sheet in the preheated oven for 10 to 12
  14. minutes, until golden brown. Set the nuts aside at room temperature until
  15. needed.
  16. Make the biscuits: Preheat the oven to 400 degrees Fahrenheit
  17. Place the flour, cornmeal, baking soda, baking powder, and salt in the bowl
  18. of an electric mixer fitted with a paddle. Mix on low speed until thoroughly
  19. combined, about 30 seconds. Add the shortening and mix on low speed for 1
  20. minute, until the shortening is "cut into" the flour mixture and resembles
  21. coarse meal. Add the corn and buttermilk, then mix on low speed until the
  22. dough begins to come together, about 30 seconds. Transfer the dough to a
  23. clean, dry, lightly floured work surface.
  24. Roll the dough out 1/2 inch thick. (If the dough sticks to the rolling pin or
  25. work surface, use a small amount of extra flour to prevent sticking.) Cut the
  26. dough into 8 biscuits using a 2 1/2 inch biscuit cutter. Form the remaining
  27. dough into a ball and roll it out again to a thickness of 1/2 inch. Cut the
  28. dough into 4 biscuits. Transfer the biscuits to a nonstick baking sheet. Bake
  29. the biscuits on the center rack of the preheated oven for 12 minutes, rotating
  30. the baking sheet 180 degrees about halfway through the baking time, until very
  31. lightly golden brown. Remove the biscuits from the oven and set aside at room
  32. temperature while assembling the salad.
  33. Assemble the salad: Divide and arrange the red leaf lettuce leaves on four 10- to 12-inch room-temperature plates.
  34. Whisk the dressing in the 1-quart bowl. Dress the red leaf lettuce on each
  35. plate with 2 to 3 tablespoons of the dressing. Place an equal amount of spicy
  36. garden slaw on the center of each salad.
  37. Sprinkle toasted peanuts on each portion of spicy garden slaw. Serve
  38. immediately accompanied by the crispy corn biscuits.

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