The blue cheese and jalapeño slaw at Elwood’s Shack is the most-ordered side dish at both locations of the popular Memphis restaurant.

The slaw is also served on Elwood’s pulled pork sandwich, the BBQ Slaw hot dog and the Blue Smoke Melt (think patty melt, but made with pulled pork and Honey Gold BBQ sauce).

Elwood’s owner Tim Bednarski said he first made this spicy slaw at the Tennessee Funfest Barbecue Contest in Lakeland. That was also the same weekend he created the BBQ Slaw dog.

“We won three first-place trophies that weekend. It was our first barbecue contest,” Bednarski said. “Our team ‘Pigs in Space’ still competes in barbecue contests. We have competed in Memphis in May for over 20 years.”

Bednarski developed all four of the barbecue seasonings now used at Elwood’s Shack also at that same Lakeland contest. 

When making the slaw at home, Bednarski recommends that you rinse and then dry the sliced slaw in a salad spinner. This step keeps the slaw from turning purple from the cabbage. 

He also recommends removing the seeds and ribs from the jalapeños. 

“That way you get the great fresh jalapeño flavor without the heat,” he said.

Elwood’s Shack has two locations: 4523 Summer Ave. and 4040 Park Ave.

Elwood Shack’s Blue Cheese & Jalapeño Slaw

Ingredients:
1 small head purple cabbage
6 large fresh jalapeños
1/4 apple cider vinegar
1 cup blue cheese crumbles
1/2 cup mayonnaise
1/4 cup honey
1 tbsp. onion powder
Sea salt and cracked pepper to taste

Directions:
Cut the cabbage into four pieces and remove the core. Use a mandolin slicer and shred the cabbage. (Bednarski uses a sharp chef knife if he doesn’t feel like getting the mandolin out.)

Cut the top and tip of the fresh jalapeños off and remove the seeds and core, creating a hollow tube. Rinse under water. Slice the jalapeños into paper-thin rings.

Mix the mayonnaise, honey, apple cider vinegar and onion powder to make a dressing.

Toss everything together and salt and pepper to taste.

Serves 6.