Pancetta Slaw With Chili-Lime Vinaigrette

• Chili-Lime Vinaigrette and Quick-Pickled Radishes and Carrots
• 2 medium jalapenos, finely minced, your call on the seeds
• 1 tablespoon sherry vinegar
• juice of one large lime
• 4 large radishes, sliced
• 4 small carrots, peeled and sliced
• 1 tablespoon kosher salt
• 1 tablespoon white sugar
• 1/2 cup white vinegar
• 1/2 cup water
• Pancetta Slaw with Chili-Lime Vinaigrette
• 1/2 head of cabbage
• 15 rashers of pancetta
• Quick-Pickled Radishes and Carrots
• Chili-Lime Vinaigrette
• A couple of leaves of fresh chopped purple basil for garnish

1. Combine the first three ingredients in a lidded container and leave it in the fridge for a few hours or overnight.
2. Combine the last six ingredients in a lidded container and leave it in the fridge for about an hour, or until ready to use.
3. Slice the cabbage into thin strips and toss to separate. Cut any long pieces so that you have individual strips that are a couple of inches long, like a slaw. Remove any tough white parts near the core or at the ribs.
4. Slice the rashers of pancetta into half-inch strips.
5. Set a skillet over medium-low heat and quickly fry the pancetta strips. Set on a paper towel to drain.
6. Drain the Quick-Pickled Radishes and Carrots and discard the juice.
7. In a large bowl combine the shredded cabbage and Quick-Pickled Radishes and Carrots. Slowly poor the Chili-Lime Vinaigrette over the slaw, tasting as you go until you get a flavor you like.
8. Top with the crispy pancetta.
9. Scatter a little chopped purple basil over and serve.

chililime, jalapenos, sherry vinegar, lime, radishes, carrots, kosher salt, white sugar, white vinegar, water, vinaigrette, cabbage, rashers, carrots, chililime vinaigrette, couple

Taken from food52.com/recipes/13580-pancetta-slaw-with-chili-lime-vinaigrette (may not work)