RED AND WHITE SPICY SLAW
Servings 8 - 10
Adapted from a recipe by Chef Daniel Bruce

1 cup milk
4 elephant garlic cloves, halved
1 jalapeño, stem removed
1/2 cup heavy cream
1/4 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon honey
Salt and freshly ground pepper
One 1 1/2-pound head Napa cabbage, shredded
One 1 1/2-pound head red cabbage, cored and shredded
1/2 cup thinly sliced scallions
1/2 cup shredded carrots

The dressing can be refrigerated for up to 1 day. In a small saucepan, combine the milk, garlic and jalapeño and simmer over low heat for 5 minutes. Pour off the milk. Cover the garlic and jalapeño with the cream and simmer over low heat until the garlic and jalapeño are tender, about 8 minutes. Let cool to room temperature. Remove the jalapeño from the cream and scrape out the seeds. In a blender, puree the jalapeño with the garlic, cream and mayonnaise until smooth. Scrape the mixture into a bowl and whisk in the vinegar and honey. Season the dressing generously with salt and pepper. Just before serving, in a very large bowl, toss the Napa and red cabbages with the scallions and carrots. Add the dressing, toss to coat and serve.