This is a great cole slaw to have on hand for late bbq season, tailgating, and outdoor fall festivals. It is bright, tangy and just a tad sweet; the perfect complement to chicken or burgers that have a bit of char from the grill. How spicy it is depends on how much of the Merquén you use. Late season corn is generally still available in October but if you can’t find any just omit or substitute grated apple. Do make the effort for the fresh herbs as they bring out the best of all the other flavors. I know there are some cilantro-haters out there. Go ahead and use parsley, you don’t have to apologize for anything.
Spicy-Sweet Cole Slaw
For the Slaw:
- ½ red cabbage, grated
- 1 large carrot, peeled and grated
- Kernels from 1 ear fresh corn or 1 apple, peeled and grated
- ½ cup chopped cilantro or parsley
Sweet and Spicy Vinaigrette:
- 1 Tbsp fresh lime juice
- 1 Tbsp roasted pumpkin seed oil (if unavailable, use an extra Tbsp of olive oil)
- 1 Tbsp olive oil
- 1 tsp Merquén [1] (or more to taste)
- ½ tsp salt
- Fresh ground pepper
Combine all of the vegetables in a mixing bowl. In a separate bowl, blend the vinaigrette with a fork then pour over the slaw. Toss gently and serve. Makes about 4-6 servings.