Hominy Grill Cole Slaw
I had the pleasure of spending last week in Hilton Head, SC, and we spent one of the days of our trip in Charleston. We ate dinner at a cute little place called The Hominy Grill, and while I don't have much nice to say about our waiter, bless his heart, the cole slaw was out of this world. I know, right? Cole slaw and 'out of this world' don't really go together. I love cabbage and any type of cabbage slaw with Asian flair, but regular old cole slaw grosses me out. My husband ate the cole slaw at nearly every restaurant we went to during the week, and the only one I wanted to try was the one at Hominy Grill. I am so glad I did, and so glad I bought the cookbook, which surprisingly has every single recipe on their menu inside. A screamin' deal for $12. I have made this coleslaw three times in the last week and think it will grace our table regularly from here on out. It is fast, fresh-tasting, and unique--and the food processor does all the work for you , so you can sip your iced tea and put your feet up like a true Southern Belle. If you served this stuff alongside some BBQ ribs, you'd probably die from culinary amazement. I can't wait for this year of no meat to end so that I can personally try that combo out. Get excited about cabbage, people!
Hominy Grill Cole Slaw
- 1/2 c. apple cider vinegar
- 6 T. sugar
- 4 t. Tabasco or other hot sauce (I had Frank's in the fridge)
- 1/2 t. black pepper
- 1/2 c. diced pimentos (I just used a whole 4 oz jar, drained)
- 1 (14 oz) can whole or diced tomatoes, drained
- 1 (3 lb green cabbage), cored
- 1 green pepper, seeded
In a small bowl, combine vinegar, sugar, hot sauce, salt and pepper. In a food processor combine tomatoes and pimentos, pulsing until finely chopped (leave a bit of texture). Add the tomatoes/pimentos to the vinegar mixture and set aside. Coarsely chop the cabbage and green pepper in the food processor (I found this easiest to cut the cabbage in large chunks first and pulse a little at a time in the processor--this gave me the most uniform texture. Make it the size you like). Toss the cabbage and green pepper together in a large bowl and then add your desired amount of dressing. Now, the dressing will make enough for at least 2 salads. Be careful and don't over dress it. The cabbage will give off some moisture after it sits in the salted dressing for awhile, so don't be surprised if you suddenly think it is soupier than when you first dressed it, OK? You can always add more, and if you do mess up and over dress it, life is not over. Grab a slotted spoon and carry on. This is just as awesome and crunchy the next day as it was the moment I made it.