Sides
Cosmo Slaw
Crisp napa, shaved fennel, and a creamy dressing that hides a smoky little kick.
- Prep
- 30 min
- Cook
- 5 min
- Total
- 35 min
- Makes
- 6 servings
Method
-
Char the jalapeño. Hold it with tongs directly over a gas flame, or set it under a broiler, turning until the skin is blackened on all sides. Set aside to cool, then pull off the stem.
-
Prep the slaw. Slice the napa cabbage thin. Shave the fennel bulb — a mandoline makes it easy. Julienne the red onion. Grate the carrot. Roughly chop the cilantro.
-
Make the dressing. In a blender, combine the mayonnaise, honey, cider vinegar, and the charred jalapeño. Blend until smooth.
-
Finish the dressing. Pour into a bowl. Whisk in the poppy seeds and a pinch of salt. Taste and adjust.
-
Toss. In a large bowl, combine all the prepared vegetables. Pour the dressing over the top and toss until everything is evenly coated. Taste once more and add salt if needed.
Notes
The charring on the jalapeño does most of the work — gives the dressing a smoky depth without making the slaw spicy. Leave the seeds in if you want more heat, pull them out for milder.