Spicy slaw recipe that goes well with pulled pork

There are many, many versions of pulled pork from sweet to spicy to those doused in sauce and those on the dry side. And then there’s the option of topping them with slaw, which is my preference.

This spicy slaw is one of my favorites to go with pulled pork barbecue.

Spicy slaw

1small to medium head of green cabbage

2carrots, peeled, shredded

1red onion, peeled, thinly sliced

2green onions, washed, ends removed, chopped

1fresh red chile, washed, stem removed, sliced

11/2cups mayonnaise

1/4cup Dijon mustard

1tablespoon cider vinegar

Juice of 1 lemon

Pinch of sugar

1/2teaspoon celery seed

Several dashes of hot sauce

Kosher salt and freshly ground black pepper to taste

Serve this slaw recipe atop the pulled pork. It’s also terrific on its own as a potluck dish.

In a large bowl, combine the cabbage, carrots, red onion, green onions and chile.

In a separate bowl, mix the mayonnaise, mustard, vinegar, lemon juice and sugar and stir to blend.

Pour the dressing over the cabbage mixture and toss gently to mix.

Season the slaw with celery seed, hot sauce, salt and black pepper. Cover and chill for 2 hours in the refrigerator before serving.

Adapted from “Eat This Book: Cooking with Global Fresh Flavors” by Tyler Florence (Clarkson Potter, $32.50).

Tested by Susan Selasky for the Free Press Test Kitchen.

Serves: 12 / Preparation time: 20 minutes / Total time: 30 minutes (plus 2 hours chilling)

283 calories (86 percent from fat), 27 g fat (3 g saturated fat), 10 g carbohydrates, 2 g protein, 370 mg sodium, 20 mg cholesterol, 64 mg calcium, 3 g fiber.