I am forever looking for a new slaw recipe to try on pulled pork sandwiches and this one pretty much “takes the cake”. It has a kick that you won’t soon forget if you make it according to the recipe. If you are afraid it might be a bit much, consider leaving out the smoked habanero powder on the first go around as that stuff, as delicious as it is, packs a major punch.
Prep Time: 35 minutes
What You'll Need
1 c water
1 c sugar
2 jalapeños, seeded and cut into thin matchsticks
1 lb carrots, cleaned and sliced into thin matchsticks
1 head of red cabbage, cleaned, cored, and sliced into thin strips
1 medium red onion, peeled, halved, and very thinly sliced
1 bunch radishes, cleaned and thinly sliced lengthwise
1 t coarse pepper
1 t mustard seeds
1 t fennel seeds
½ t salt
1/4 t cayenne1/8 t smoked habanero powder (optional)1 tsp smoked paprika
3/4 c white wine vinegar
Prep all vegetables and place in a large heat-proof bowl. In a medium saucepan, combine water, vinegar, sugar and spices. Bring to a full boil over high heat. Remove from heat and pour over vegetables. Toss to coat thoroughly. Transfer vegetables and all pickling liquid to a lidded bowl. Cover and refrigerate for at least 2 hours. (Preferably 24 hours)
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Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.
It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.