Wherever your travels take you this Memorial Day Weekend, Regency RV’s Recipes from the Road has you covered. You may be planning to smoke a brisket, rustle up some pulled pork at your campsite or buy it from a local BBQ joint, but this inspired side dish will undoubtedly steal the show! The best part is that it requires little prep, yet delivers loads of personality and flavor. This Mexican-style, Vinegar-based Cole Slaw offers crisp acidity and a hint of spice that will take your meats to a whole new level. So, let’s get cooking.
- 1/8 cup sherry vinegar (or plain white vinegar)
- juice of 1/2 a lemon
- 1/4 cup extra virgin olive oil (cold pressed)
- 1/2 Tb honey
- 1/2 t ground cumin
- 1/4 t rubbed sage
- 1/2 t sea salt
- ½ head of cabbage, in thin 1-inch slices
- 2 roasted poblano peppers (or hatch green chiles if available), in thin 1-inch slices
- 1 roasted hot Anaheim pepper, in thin 1-inch slices
- 1/4 bunch of fresh cilantro, chopped
- 1 t cumin seed
- freshly cracked black pepper, to taste
First, roast the peppers under the broiler in the oven on both sides (or just blacken them in a dry skillet or on a grill). When the skin is puckered and starting to blacken in spots, pull them off the heat, slide the skin off then chop. Layer the fresh cabbage strips, peppers, cumin seed, black pepper and cilantro then drizzle with dressing. Let this mixture rest for at least half an hour before serving, if possible.
Since this dish will most likely be served with red meat or pork, I recommend a French Cabernet Franc if you’re looking for a wine. The cool climate of France’s Loire Valley allows for a roasted pepper nuance to this red beauty that only heightens the flavors in the cole slaw and brings out an intriguing smokiness to the meat.
We would like to send our heartfelt thanks to all the men, women and their families who have given the ultimate sacrifice to our country. Happy Memorial Day!