We made this last week for The Chef’s birthday, and it was a great alternative to your grandma’s mayo-slathered slaw. Barrett likes to serve this with fish tacos, but it was just as good with the coffee-rubbed brisket version we devoured like wild animals.
Feel free to up the jalapeno quotient if you like, but if you’re making it to go on the with the coffee-rubbed brisket tacos, you might want to keep it tame because they’ve got a pretty good amount of heat on its own.
- Combine all ingredients.
- Allow to mixture to marinate for at least 30 minutes and up to 8 hours before serving