Habanero is one of the hottest peppers in the world. This spicy yet refreshingly sweet recipe makes a perfect addition to an outdoor BBQ or a complement to any kind of roasted meat. The honey and the lemon help manage the heat but won’t distract from the sharp flavors.
HABANERO COLESLAW
Makes: 4 servings
Serving size: 1⁄2 cup
Prep time: 15 minutes
Cook time: none
INGREDIENTS
1 small head of napa cabbage, shredded
1 large carrot, julienned
4 scallions, chopped
salt
for the dressing
1 habanero, seeds removed and flesh minced
1 small garlic clove, minced
pinch of salt
2 tbsp freshly squeezed lemon juice
1 tsp honey
1 tbsp cumin
4 tbsp extra virgin olive oil
DIRECTIONS
1 In a bowl, make the dressing by combining the habanero, garlic, and salt. Use a fork to mash them together to form a paste.
2 Add the lemon juice, honey, and cumin, continuing to mix with a fork. Whisk in the olive oil in a slow stream.
3 In a separate bowl, combine the cabbage, carrot, and scallions. Drizzle the dressing over the coleslaw and gently toss to combine. Season with salt and refrigerate for at least 1 hour before serving.
CHANGE IT UP
NUTRITION FACTS
per serving
170
10g
19g
1g