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Three-pepper Coleslaw

Three-pepper Coleslaw

Category: Accompaniments

Serving Size: 6 sides

As featured in Brennan's New Orleans Cookbook !

Three-pepper Coleslaw


  • 1 head green cabbage
  • 1 recipe hot-pepper-jelly sauce (see sauces)
  • 1/2 cup apple-cider vinegar
  • 2 tablespoons sugar
  • 2 tablespoons minced flat-leaf parsley
  • 1 tablespoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1.5 cups peeled and julienned carrots
  • 1 cup julienned onions
  • 1 cup finely sliced green onions


Remove the outer leaves from the cabbage head. Wash the head, core it, and cut it into 1/8-inch-thick slices. Place in a large mixing bowl.

In a small mixing bowl, thoroughly combine the hot-pepper-jelly sauce with the vinegar, sugar, parsley, kosher salt and pepper. Add the mixture to the bowl of cabbage, along with the carrots, onions and green onions, mixing well.

" Ralph Brennan Named 'Power 20' as one of the 20 most influential restaurant people in the country by Restaurant Business Magazine "

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