A spicy cumin-infused cole slaw served with Alaska beer-battered cod filets on a pretzel bun. The dressing add southwestern flair to a classic buttermilk dressing.
5 C red cabbage
3/4 t sea salt
1/2 C carrot ribbons
1/2 large shallot diced
1/3 C cultured buttermilk (2% milk fat)
1 1/2 T mayonnaise
1 1/2 T sour cream
1/2 t Dijon mustard
1 1/2 t ground cumin
1 t Sriricha (or other hot pepper sauce, preferably one with garlic)
1/4 t cayennne
1 T sugar
2 T lemon champagne vinegar
Salt and pepper
4 cod filets
4 pretzel buns
1/2 C rough chopped dry roasted peanuts (optional)
Serves 4- 6
Using mandolin with thin slicer blade, slice cabbage. Hand slice remaining cabbage. (Careful not to cut your hands.)
Place sliced cabbage in colander and toss with sea salt. Place colander on top of bowl to catch extracted water. Let cabbage sit for 1 to 4 hours. Discard excess water in bowl. Cabbage will have softened and crunchy texture.
Rinse the slaw in cold water and drain Pat dry on layer of paper towels or clean cloth.
Add shallots and carrot grated ribs to cabbage. Add dressing with chopped peanuts and gently toss.
Red cabbage is a sweeter variety for cole slaw.
Purging the excess water from the cabbage is an extra step, but you get a slaw that is not swimming in dressing or watery. The other option is slice the cabbage dress and eat immediately, but the cabbage does not absorb as much flavor.
Southwestern dressings are good with tacos, grilled chicken, and fish or chicken filets.
Use remaining dressing and slaw to dress filets and buns for big flavor boost. Or as a side dip.