Spicy Cole Slaw
Chef Dean Fearing, The Mansion on Turtle Creek, Dallas, TX
Adapted by StarChefs


Yield: 12 servings

• 3 cups green cabbage, leafy part only, julienned
• 2 cups red cabbage, leafy part only, julienned
• ˝ red bell pepper, seeded and membranes removed, julienned
• ˝ yellow bell pepper, seeded and membranes removed, julienned
• ˝ carrot, peeled and cut into very fine julienne
• 1 cup mayonnaise
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 1-2 jalapeńo chiles, minced
• ˝ teaspoon ground toasted cumin seeds
• 2 Tablespoons fresh cilantro, chopped
• ˝ Tablespoon malt vinegar
• ˝ Tablespoon Worcestershire sauce
• Fresh lime juice to taste
• Salt to taste

In a large bowl, combine cabbages, red and yellow peppers and carrot until well blended. Process remaining ingredients in a blender until smooth and adjust seasoning. Pour dressing over vegetables and toss to combine. Recheck seasoning and serve.