Episode 104: Ribs Rock the Smoker

Smoked Slaw

Recipe Notes

Yield: Serves 4 to 6
Method: Cold or hot smoking
Equipment: Smoking Gun by Polyscience

Ingredients

1 small or 1/2 large green cabbage, cored and quartered
1 small onion, quartered
1 large red delicious apple, cored and quartered
2 carrots, trimmed, scrubbed
2 stalks celery, trimmed

For the dressing:

1/2 cup mayonnaise
3 tablespoons cider vinegar
3 tablespoons sugar
1 tablespoon prepared horseradish
1 teaspoon celery salt
1 teaspoon black pepper

Recipe Steps

Step 1: Shred the cabbage, onion, apple, carrots, and celery on a mandolin, in a food processor fitted with a shredding disk, or with a chef’s knife. Spread out the vegetables in a thin layer in a roasting pan. Tightly cover the pan with plastic wrap, leaving 1 corner open.

Step 2: Light your handheld smoking device following the manufacturer’s instructions. Place the smoking tube under the plastic wrap and fill the pan with smoke. Let stand for 4 minutes. Add the smoke one more time.

Step 3: Meanwhile, prepare the dressing. Combine the mayonnaise, vinegar, sugar, horseradish, celery salt, and pepper in a large bowl and whisk until the sugar is dissolved.

Step 4: Stir the smoked vegetables into the dressing. Correct the seasoning, adding salt or vinegar as desired. Refrigerate the slaw until serving and try to serve within a couple hours of mixing.