Spicy Coleslaw with Charred Jalapeño Vinaigrette and Cotija Cheese. It may look like coleslaw, but it’s got a hint of sweet heat and not a single dollop of Miracle Whip.
- ½ cup fresh tangerine or orange juice
- 1 jalapeño
- 1 small shallot (peeled and minced)
- 2 tablespoon white wine vinegar
- 1 pinch kosher salt and freshly ground pepper (or more to taste)
- ½ cup vegetable oil (or other mild flavored oil)
- 2 tablespoon extra-virgin olive oil
- 1 ½ pound Napa cabbage (thinly shredded) about ½ head
- 2 large carrots (peeled and coarslely grated)
- 4 ounce cotija cheese (crumbled)
Make the vinaigrette: Simmer tangerine or orange juice in a small saucepan until syrupy and reduced to about 2 tablespoons, about 8 minutes. Let cool.
Roast the jalapeño by laying it directly over gas flame, turning occasionally until charred on all sides. Place it in a small bowl, cover with plastic wrap, set aside until cool; rub off the blackened skin, remove stem and seeds, then finely chop the pepper.
Whisk shallot, vinegar, reduced juice, and the jalapeño in a medium bowl; season with salt and pepper. Whisk in vegetable oil, then olive oil. Set vinaigrette aside. Vinaigrette can be made 1 day ahead; cover and chill. This recipe makes more vinaigrette than you need for this recipe.
Make the slaw: Combine the shredded cabbage, carrots, and crumbled cotija in a large bowl. Dress lightly with charred jalapeño vinaigrette; toss well before serving.