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1 pound green cabbage, cored and finely sliced
1/4 pound red cabbage, cored and finely sliced
3/4 cup mayonnaise
1/4 cup white wine vinegar or 1/4 cup cider vinegar plus 1 teaspoon honey
1 tablespoon sugar
1 teaspoon fennel seeds
1/2 teaspoon mustard seeds
1/2 bunch scallions, thinly sliced
Kosher salt and freshly ground black pepper to taste
2 large carrots, peeled and cut into julienne strips
1 jalapeno, seeded and cut into julienne strips
1 poblano, seeded and cut into julienne strips
Hot sauce, such as Tobasco or Cholula
|Soak the cabbages in a large bowl of ice water for 10 minutes to crisp and refresh them.
Meanwhile, in a medium bowl, combine the mayonnaise, vinegar, sugar, fennel seeds, mustard seeds, scallions, and salt and
pepper and mix well. Drain the cabbage and add to the bowl, along with the carrots and chiles. Toss to distribute the
dressing evenly. Add hot sauce to taste, then taste and adjust the seasoning.
Cover and refrigerate for 1 to 2
hours before serving to allow the flavors to meld.