>> Hilah: Hey dudes!
I am Hilah and welcome to Hilah Cooking.
Today I have a very special recipe to share with you that’ll be perfect to take to all
of your backyard barbeques and what not, and here’s a hint of what it is.
It’s the song that goes, “Cole slaw, cole slaw, cole slikity slaw.
Oh, don’t give me no mayo I’ll kick yo face!” because it doesn't have any mayonnaise
in it.
[MUSIC]
[How To Make Coleslaw]
>> Hilah: All right.
So the first step to my awesome coleslaw recipe is to slice up your coleslaw really thin which
I already did.
This is about a pound.
If you wanted to buy it pre-sliced, that’s fine, but you retain more nutrients if you
slice it up just before you use it, so if you give a shit.
But, um, all right, so I am gonna sprinkle this with a healthy amount of salt or perhaps
an unhealthy amount of salt would be a better way to phrase it.
Step one, toss the salad, so the salt is just gonna soften the cabbage a little bit, and
just give it that nice like, coleslaw texture.
I don’t know, like, kind of almost cooked, and then we will just set this aside for 10,20,30
minutes, however long it takes you to get everything else ready and all that stuff,
so catch you in a few.
For a dressing I am going to use some chipotle peppers, and what those are is jalapenos that
have been dried and smoked.
They have a really nice smoky flavor, and then you’ll usually see ‘em in little
cans about that big, like, four ounce cans, and they’re in adobo sauce which is kind
of a sweet, oops, kind of a sweet tomatoey sauce, so they’re pretty hot.
I ‘m probably just gonna use half of one of these, but when you get them home because
you know, you don’t really ever need like a whole can of them at a time.
I usually just transfer them into a little jar and they’ll last longer in the, in your
fridge.
They’ll last several months in your fridge if you put them in a jar with a lid, so we
just wanna mince this little bad boy up.
Okay.
And this little half can go bloop!
Back in there, and then just put it into our jar.
Mmmmmm!
Spicy!
And then, also in the jar, I am gonna put some lime juice.
I am using key limes, but you can use whatever you want.
All right.
Got our juice in there.
I am gonna add a little bit of red wine vinegar.
Apple cider vinegar would also be totally delicious and then just a few drops of oil.
The oil just really adds a nice like mouth feel to the final product, and then a little
bit or honey, and you could use brown sugar if you wanted to or just plain on white sugar,
but I like the honey flava.
Okay.
And then we’ll just shake this up.
Cole slaw.
Cole slikkity slaw!
[laughs] That song is so stupid.
All right.
That’s shook up enough.
All right.
Our dressing is made, and this has been sittin here for about 10 minutes and you can see
it’s kind of starting to get limp and perhaps a little bit embarrassed, and then I’m gonna
add some celery which I cut on a really hard diagonal into super-thin pieces so that it’ll
almost like kind of blend in with the little shredded cabbage, and I’ve got some regular
old white onion that I’ve just soaked in cold water, and that’s gonna help crisp
it up and also just take a little bit of that sharp onion bite out of it, and then I just
got some cilantro that I picked out of my yard, and I’m just gonna pick the leaves
off, and just kind of tear it up roughly.
Okay, and then for our chipotle-lime dressing.
All right, and maybe I’ll add a little black pepper.
Pretty, and then it’s time to salad toss.
Toss the salad!
Man it smells good.
So, this is done.
I am gonna add a few roasted almond because just for a little crunch and roasted peanuts
would be good too.
This is really gonna be best if you let it sit for at least an hour, but I am just gonna
go ahead and taste it right now so that you’ll believe me when I tell you that it’s delicious.
Look at my giant fork!
Let’s see how this works.
Mmmmmm.
MMmmmmmm.
Mmmmmm!
Mmmmm!
It’s good.
It’s tart and sweet and spicy and nutty and crunchy.
Mmmmmmmm!
All the things that I love, and I have a big enough mouth to eat off the spoon with this
giant fork which is kind of fun.
So, okay well, thank you for watching, and I hope you try the recipe and if you do, leave
a comment and let me know how you like it.
If you have any questions, leave them in the comments and I’lll get to ‘em as soon
as I can, and thanks so much for watching and everyone have a wonderful week!
Give yourselves a round of applause.
[MUSIC]