Coleslaw Bites with Jalapeño Dip

Sides are often underrated, and that's a shame because there are so many interesting ways to dress up grains and vegetables and legumes. For examples, these little fried coleslaw bites served up with one of the tastiest and easiest dips I have had for a while. I made these as part of a meal, rather than as a starter, so I made my bites about 2 inches in diameter, but feel free to make them smaller to serve as hors d'oeuvre tidbits. Better yet, double the batch because they won't last long. They really are that good, and frying up cabbage really brings out its natural sweetness.

These coleslaw bites are vegan friendly too, so if you don't want the dairy here, consider making a variation on the creamy jalapeño dip I present here or serve with a tomato chutney or salsa.

Coleslaw Bites with Jalapeño Dip

Recipe by Lisa Turner Published on November 11, 2013 Simple, sweet and savory golden fried cabbage coleslaw balls served with a creamy, tangy and zesty yogurt and jalapeño dip Preparation: 20 minutes Cooking time: 5 minutes Print this recipe Ingredients: 4 cups shredded green cabbage (about 1/2 small cabbage) 1 large carrot, shredded 1 1/2 teaspoons sea salt 1/2 teaspoon paprika 1/4 teaspoon cayenne fresh cracked black pepper 1/4 cup all-purpose or spelt flour 3 tablespoons cornstarch oil for frying Dip: 3/4 cup plain yogurt 1/4 cup mayonnaise 2 jalapeños, seeded and chopped juice from 1 lemon (3 tablespoons) 1/2 teaspoon sea salt fresh cracked black pepper Instructions: Place the grated cabbage and carrot in a large strainer and sprinkle with the sea salt. Let stand for 15 to 20 minutes. While the cabbage is resting, prepare the jalapeño dip. In a small bowl, combine the yogurt, mayonnaise, jalapeños, lemon juice, sea salt and black pepper. Blend this mixture together using an immersion blender or upright blender if preferred. Add a bit of water if it is too thick. Refrigerate until ready to serve. Using your hands, squeeze as much water out of the cabbage and carrots as possible. Transfer to a large bowl and mix in the paprika, cayenne, black pepper, flour and cornstarch. Dampen your hands and shape into small 1- to 2-inch balls. Heat 2 to 3 inches of oil in a medium saucepan over medium-high heat. When the oil is hot, fry the balls in batches, gently turning often until browned on all sides — about 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot or warm with the jalapeño dip on the side. Makes about 10 2-inch balls

More little bites you are sure to enjoy from Lisa's Kitchen:
Eggplant Quinoa Bites with Pesto
Goat Cheese Olive Balls
Savory Quinoa Corn Cups
Smoked Gouda Gougères

On the top of the reading stack: Cooking Inspired by Estee Kafra

Audio Accompaniment: Stellardrone