Jalapenolimecoleslawdressing Recipes

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SPICY JALAPENO COLESLAW



Spicy Jalapeno Coleslaw image

A spicy coleslaw my family enjoys that is great on sandwiches or with BBQ.

Provided by cindy_richelle

Categories     Salad     Coleslaw Recipes     No Mayo

Time 2h30m

Yield 25

Number Of Ingredients 14

1 head green cabbage, shredded
1 onion, chopped
2 carrots, shredded
2 jalapeno chile peppers, chopped
1 egg
1 small lemon, juiced
1 tablespoon white vinegar
¼ teaspoon salt
1 cup vegetable oil
2 tablespoons prepared mustard
2 tablespoons white sugar
1 tablespoon cider vinegar
½ teaspoon ground chipotle chile pepper
½ teaspoon celery salt

Steps:

  • Combine cabbage, onion, carrots, and jalapeno peppers together in a bowl.
  • Blend egg, lemon juice, white vinegar, and salt in a food processor until smooth. Slowly drizzle oil into egg mixture through the feeding tube while the food processor is running until mayonnaise is smooth and thickened.
  • Mix mustard, sugar, cider vinegar, chipotle chile pepper, and celery salt into mayonnaise until dressing is smooth and evenly combined.
  • Stir dressing into cabbage mixture until evenly coated. Cover bowl with plastic wrap and refrigerate until flavors blend, at least 2 hours.

Nutrition Facts : Calories 100.7 calories, Carbohydrate 4.8 g, Cholesterol 7.4 mg, Fat 9 g, Fiber 1.5 g, Protein 1 g, SaturatedFat 1.5 g, Sodium 81.8 mg, Sugar 3 g

JALAPENO LIME COLESLAW DRESSING



Jalapeno Lime Coleslaw Dressing image

My daughter passed this recipe on to me. It came from a very popular restaurant that she worked in at one time.The taste is refreshing and the colour is awesome!

Provided by Jan in Lanark

Categories     Salad Dressings

Time 10m

Yield 3 cups

Number Of Ingredients 13

1/2 cup fresh lime juice
lime zest
4 tablespoons honey
1 tablespoon garlic, pureed or minced
1 tablespoon salt
1/4 cup rice vinegar
6 jalapenos, chopped
1 teaspoon coriander (optional)
2 1/4 cups canola oil
cabbage
carrot
onion
celery (whatever you want)

Steps:

  • Puree all of the dressing ingredients in a blender or processor, except the oil.
  • Emulsify slowly with the oil. Supposedly you can sub the oil with half buttermilk and half mayo, but I haven't tried this yet.
  • Put together the coleslaw of your choice, add dressing and refrigerate for a few hours.
  • I usually make half of this- depends on how many you're serving!

JALAPENO LIME DRESSING



Jalapeno Lime Dressing image

Posted by request. Can be used either as a salad dressing or a dip for tortilla chips or vegetables.

Provided by PugsAndKisses

Categories     Salad Dressings

Time 10m

Yield 3 Cups

Number Of Ingredients 6

3 cups commercial ranch dressing
1/4 cup roasted green chili
1/4 cup jalapeno chile, pickled or marinated
1 tablespoon lime juice, freshly squeezed
1/3 bunch fresh cilantro
1/2 roma tomato, diced

Steps:

  • Place all ingredients in blender and blend until smooth.
  • Chill and use as a salad dressing or dip for tortilla chips.

Nutrition Facts : Calories 1194.4, Fat 124.7, SaturatedFat 19, Cholesterol 65, Sodium 2299.9, Carbohydrate 13.3, Fiber 1.3, Sugar 10.6, Protein 3.8

JALAPENO DRESSING



Jalapeno Dressing image

This recipe for jalapeño dressing is courtesy of Susan Spicer and can be found in her cookbook, "Crescent City Cooking." It tastes delicious atop your favorite salad.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes

Yield Makes about 1 cup

Number Of Ingredients 10

5 cloves garlic
1 heaping tablespoon chopped pickled jalapenos, plus 1 or 2 whole pickled jalapenos, minced
1 tablespoon Dijon Mustard
1/4 teaspoon coarse salt
1/4 teaspoon hot sauce
1/4 teaspoon Worcestershire sauce
1 tablespoon sugar
1/4 cup apple cider vinegar
1/2 cup olive oil
1 shallot, finely chopped

Steps:

  • In the jar of a blender or the bowl of a food processor, combine garlic, 1 tablespoon jalapenos and mustard; pulse until pureed. Add salt, hot sauce, Worcestershire sauce, sugar, and vinegar; pulse until smooth. With the blender running, add olive oil in a slow, steady stream; mix until emulsified. Transfer mixture to a small bowl and stir in shallots and remaining jalapenos.

MATTHEW HOYLE'S JALAPENO DRESSING



Matthew Hoyle's Jalapeno Dressing image

This jalapeño dressing, from chef Matthew Hoyle of restaurant Nobu 57, is a fantastic addition to his Cauliflower Jalapeno or Scallops and Brussels Sprouts.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes about 3 cups

Number Of Ingredients 5

2 jalapenos, half of the seeds discarded, finely chopped
1/2 teaspoon grated garlic
1 1/2 cups unseasoned rice-wine vinegar
4 teaspoons fine sea salt
1 1/2 cups grapeseed oil

Steps:

  • Place jalapeno, garlic, rice-wine vinegar, and sea salt in the jar of a blender. Blend until well combined. With the machine running, slowly drizzle in oil until emulsified.

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