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Smoked Slaw


  • 1/2 pound cabbage (about half a small head), cut into 2 large wedges

  • Juice of 2 limes

  • 1/4 cup white wine vinegar

  • 1 shot of mezcal or aged tequila

  • 3 tablespoons vegetable oil

  • 2 tablespoons honey

  • Rachael Ray Spice It Up! Chili Seasoning or salt and pepper


Set up a smoker and smoke the cabbage until charred at the edges. Let cool.

Meanwhile, make the dressing: In a large bowl, combine the lime juice, vinegar, mezcal, oil, and honey. Season it with chili seasoning or just salt and pepper.

Thinly slice/shred the cabbage, add to the dressing, and let it marinate for about 30 minutes. You can of course use it right away or let it sit even longer. The longer it sits, the more flavor it soaks up.

Honey-lime slaw: I also made a slaw for my mom that wasn’t smoked; she doesn’t like too heavy a smoke flavor in her food. It was the same amount of cabbage and the same dressing as I used for the smoked slaw, and I added 1/2 cup chopped scallions (whites and greens) and 1 small red Fresno chile that I grated right into the slaw. (You could also make this with red cabbage and shred red onions instead of scallions.)

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