Saturday, January 6, 2018

jalapeno (cole)slaw atchara

Inspired by a "Jalapeno Slaw" as a side for fish and chips by a brewery-restaurant. They make this  Southwest-style coleslaw, sweet-(lime)sour, no mayonnaise and added with jalapeno for some hot attitude.

When I first had it-I thought it tasted 100% like Atchara: a Filipino sweet-sour-garlicy condiment made of green (unripened) papaya. So I thought I'll make Atchara with cabbage, sayote (chayote) and singkamas (jicama). No green papaya where I live and honestly, it's a good new idea to use other ingredients.

For MOST Filipinos, my version below of this condiment is a big no-no even if they haven't tried it before: and for some reason if they can not be convinced it's okay and that it actually works, my reaction would be: "It's the 21st century. Take it or I don't give a crap what you think!"

I wish I can say this is "inspired by my mom's recipe" or that "this is her recipe". This is not one of those stories but I wish she wrote down her own recipe for her (green papaya) atchara. Lately, when I call her overseas, she's too old and weak to remember any of the past let alone a recipe for something she used to make everyday for a year or two and sell as a sideline income. 

Makes 8 cups:



2 cups clear vinegar (preferably coconut water or apple cider)
1½ c granulated sugar
2" ginger; washed, peeled and thinly sliced
11 cloves garlic, peeled and smashed well
1 T whole peppercorns

Atchara-Jalapeno Coleslaw mix.

1 small cabbage, finely chopped = or at 6 cups
1 large chayote (sayote), finely shredded
1 large carrot, julienned
1 small jicama (singkamas), julienned = or at least 2/3 cup
1/2 c black raisins
1 large red bell pepper, cut into strips
1 red onion, remove skin and sliced lengthwise
3 green hot chili pepper, whole
2 t Iodized sea salt

1. Wash vegetables well (except garlic & onion). Let them sit in a sink or basin of cold water for at least 30 minutes. Rinse, drain and dry well.

2. Chop, grate or shred and slice vegetables accordingly. Set aside in individual containers/bowls. Make sure to drain any water sitting at the bottom of the each vegetable.

3. Let the first 5 ingredients boil in a medium sauce pot. When it starts to boil, lower heat to simmer for at least 20 minutes. Remove from heat and cool at room temperature.

4. Place all the prepared vegetables, raisins, red onion, hot green peppers and salt in a large mixing bowl. Combine well.

5. Pour the liquid mixture on the vegetable mixture. Mix well. Set aside and cover with a lid, plastic wrap or tin foil (anything airtight). Let it sit for 2 hours before transferring in an airtight jar or container. Refrigerate for 24 hours.

Enjoy as a condiment for your deep fried or grilled fish, chicken, pork, beef, etc. Great in a bun with meat or as a dressing for a salad!