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Braza Cole Slaw

Braza Cole Slaw

Chef Shawn Smith

Braza, www.hottomatos.net, Hartford, CT

Ingredients:

  • Bahia Tartar Sauce:
  • 1/2 cup rice wine vinegar
  • 1/8 cup (2 tablespoons) sugar
  • 1/4 of a habanero pepper minced and seeded
  • 1/8 cup (2 tablespoons) kosher salt
  • 1 carrot, shredded
  • 1 Spanish onion, thinly sliced
  • Several mint sprigs, chopped
  • Several cilantro sprigs, chopped
  • 2 cups mayonnaise
  • Cole Slaw Mixture:
  • 1 head cabbage, shredded
  • 1 cup carrots, shredded
  • 1/2 radicchio, shredded
  • 1/2 cup kosher salt

Method:

In a small sauce pan, combine rice wine vinegar, sugar and salt. Heat until sugar and salt dissolve (a few minutes). Off heat, add habanero peppers, carrot, and onion, and marinate 30 minutes.
Strain and discard the liquid but reserve solids.  Puree the strained solids in a food processor. Fold mixture into the mayonnaise, along with the chopped cilantro and mint. 
Season tartar sauce with salt and pepper. Refrigerate if not using immediately.

Cole Slaw Mix:

Combine cabbage, carrots, and radicchio in a large bowl and toss with salt. Let items sit for 15 minutes to draw out the liquid, then rinse thoroughly and drain.  In a serving bowl, combine mixture with the Bahia tartar sauce. Cover and refrigerate. (Dish can be prepared 3 hours in advance). Serves 6.

 

Recommended wine/beer for Braza Cole Slaw:

Aveleda 2006 Alvarinho Vinho Verde [Minho, Portugal]

Nearly everything of significance in Brazilian culture has been influenced by its Portuguese heritage; this is especially true of its culinary traditions. Accordingly, it would seem advisable to pair Brazilian dishes with traditional Portuguese wines. For the yucca fries and spicy slaw, I have selected a single variety Vinho Verde that is just delightful. Ever so lightly effervescent, the Alvarinho grape not only yields a wine of great freshness [hence, the greenness of vinho verde], but an uncommon cerebral character that makes it a Rodin of a wine. Aveleda 2006 and spicy slaw—no problemo! Yes! Yes! I know it’s Spanish, not Portuguese. But, you’ve got to cut me a little slack—I have trouble enough in my native language.