Photo: Ildi Papp (Shutterstock)
Coleslaw can be a tricky thing. Bad coleslaws are watery and boring, but a good one makes a perfect sweet and hot, crispy counterpoint to a variety of rich and salty grilled dishes, my favorite dish pulled pork. A good coleslaw depends on a good technique – which you can read everything here all– and the best coleslaws are usually the simplest in terms of ingredients.
My favorite salad, however, is the one my stepmother makes – because she puts a bit of pepper jelly in it. For those unfamiliar with this jelly, it is exactly what it sounds like – a sweet, tangy, shaky spread that is transcendent when Poured over a block of cream cheese and eaten with wheat thins. It also makes a great one Ham glaze, and, as you now know, a fantastic coleslaw supplement.
Like everyone else in my entire family, my stepmother doesn’t measure the amount of pepper jelly she adds to her coleslaw. For one, it depends on the jelly she uses. Their homemade pepper jelly is thicker and hotter than the store-bought stuff, so a little bit goes a long way. The sweet spiciness compliments the tangy vinegar and gives the standard side a certain spiciness. (She says she first came up with the idea of a Southern Living recipe, but didn’t This one hereas she has never added cilantro to her coleslaw.)
Since pepper jellies can vary in heat and texture, it’s best to add them to taste just before serving, as too much can make your coleslaw watery if you’re not careful. (Pre-salting and dabbing your vegetables can also help keep your coleslaw from getting drenched.)
Otherwise, it’s just one thing to add the jelly to the dressed coleslaw, little spoons at a time, until you’ve found the balance between sweet and spicy. (You could whisk it with the dressing, too, but I don’t know what recipe you’re working with and I would hate to throw your ratios down.) Stack it on a pulled pork sandwich and eat it next to some BBQ chicken , or just shovel straight from the serving bowl into your mouth, the proper etiquette is damned.
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