Kickin Coleslaw Recipes

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KICKED UP COLE SLAW



Kicked Up Cole Slaw image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 13

1 (16-ounce) package shredded cole slaw mix
1/2 red onion, thinly sliced
2 green onion, thinly sliced
1 red jalapenos, seeded and thinly sliced
3/4 cup mayonnaise
2 tablespoons sour cream
2 tablespoons white vinegar
2 tablespoons sugar
Several dashes hot sauce
1/2 teaspoon coarsely ground black pepper
Pinch cayenne pepper
1/4 teaspoon celery salt
Pinch kosher salt

Steps:

  • In a large bowl, mix together all the slaw ingredients. Allow to sit in refrigerator for 30 minutes before serving. Serve alone or on top of sandwiches.

COLORFUL COLESLAW WITH A KICK



Colorful Coleslaw with a Kick image

Brightens up any picnic or backyard bbq and goes with everything you throw on the grill.

Provided by Doug Matthews

Categories     Salad     Coleslaw Recipes     No Mayo

Time 1h20m

Yield 8

Number Of Ingredients 13

½ medium head green cabbage, shredded
½ medium head red cabbage, shredded
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 red onion, thinly sliced
2 carrots, shredded
½ cup chopped fresh cilantro
½ cup light olive oil
⅓ cup lime juice
½ teaspoon ground cumin
2 cloves garlic, crushed
1 tablespoon hot pepper sauce, or to taste
salt and pepper to taste

Steps:

  • In a large bowl, combine green cabbage, red cabbage, red bell pepper, yellow bell pepper, red onion, carrots, and cilantro. In a small bowl, mix together olive oil, lime juice, cumin, garlic, and hot pepper sauce. Toss dressing with cabbage mixture until evenly coated. Season with salt and pepper. Let stand 30 to 60 minutes before serving.

Nutrition Facts : Calories 175.9 calories, Carbohydrate 13 g, Fat 14.3 g, Fiber 3.8 g, Protein 2.3 g, SaturatedFat 2.1 g, Sodium 194.7 mg, Sugar 6.3 g

KICKIN COLESLAW



Kickin Coleslaw image

I have had great coleslaw and I have had bad coleslaw, and this is my favorite way to make it. This is my own recipe after years of experimentation :)

Provided by Merry Cook

Categories     Vegetable

Time 15m

Yield 12 serving(s)

Number Of Ingredients 10

1 green cabbage
1 carrot
1 stalk celery
1/4 small onion
8 sprigs parsley
2 tablespoons sugar
1 (20 ounce) can pineapple chunks
1 cup kraft coleslaw dressing
1/2 cup mayonnaise
2 teaspoons tony chacheres creole seasoning (or your favorite Cajun seasoning)

Steps:

  • Chop carrot, celery, onion, and parsley very fine - I like to use my food processor for that. Chop the cabbage very fine or grate it in the food processor.
  • Drain pineapple chunks and sprinkle with 2 tablespoons of sugar. Let drain some more after you put the sugar on them.
  • Combine dressing, mayonnaise, and Creole seasoning in small bowl - whisk to incorporate - then add sweetened pineapple. Sometimes I add ¼ cup of poppy seed dressing or apricot jam for a little more sweetness.
  • In a large bowl toss cabbage, carrot, onion, and celery until combined. Add dressing & pineapple chunks and toss to coat evenly. Chill until surving.

Nutrition Facts : Calories 102.2, Fat 3.9, SaturatedFat 0.6, Cholesterol 2.9, Sodium 99.8, Carbohydrate 17.3, Fiber 2.5, Sugar 12.6, Protein 1.4

KICKIN' COLE SLAW



Kickin' Cole Slaw image

This is good right away, but it's best to let it sit in the fridge overnight before eating so all of the flavors soak through.

Provided by Cluich

Categories     Vegetable

Time 10m

Yield 12 serving(s)

Number Of Ingredients 9

1 lb cabbage, shredded
1 carrot, julienned
1 cup mayonnaise
2 tablespoons cider vinegar
1/2 teaspoon sugar
2 tablespoons milk
2 teaspoons ground celery seed
1/2 teaspoon ground black pepper
Tabasco sauce, to taste (or other hot sauce)

Steps:

  • Mix everything but the carrot and cabbage, then whisk till smooth. Stir in cabbage and carrots. Refridgerate overnight for best results, but you can serve it immediately.

Nutrition Facts : Calories 155.9, Fat 10.9, SaturatedFat 1.4, Cholesterol 5.5, Sodium 177.6, Carbohydrate 14.6, Fiber 3, Sugar 3.1, Protein 3.9

KICKIN' CHIPOTLE FRIED CHICKEN TENDERS WITH COOL CUCUMBER SLAW



Kickin' Chipotle Fried Chicken Tenders with Cool Cucumber Slaw image

Provided by Food Network

Categories     main-dish

Time 5h28m

Yield 8 servings

Number Of Ingredients 20

One 7-ounce can chipotle peppers (including adobo sauce)
1 quart buttermilk
2 pounds chicken tenders
1 cup masa
2 cups panko bread crumbs
2 teaspoons kosher salt
1/2 teaspoon white pepper
Canola oil, for frying
Cool Cucumber Slaw, recipe follows
Cilantro sprigs
Cucumber wedges
2 Armenian or English cucumbers, coarsely shredded
1 teaspoon kosher salt
2 cups Greek yogurt
3 tablespoons lime juice
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh cilantro leaves
1 small carrot, finely shredded
1 scallion, thinly sliced
1/2 teaspoon white sugar

Steps:

  • Pour chipotle peppers and adobo sauce into a blender. Add 2 cups buttermilk; cover and process until peppers are completely pureed.
  • Place chicken in a large zip top plastic bag and pour buttermilk mixture and remaining buttermilk over chicken. Refrigerate for at least 3 hours or up to overnight.
  • Combine the masa, panko, salt and pepper in a large zip top plastic bag. Drain chicken pieces; add to masa mixture, 1 at a time, and shake to coat. Shake off excess; place on waxed paper for 15 minutes before frying.
  • Heat 4 inches of oil to 375 degrees F in a large cast iron skillet.
  • Fry chicken for about 4 minutes on each side or until browned on all sides. Remove chicken from skillet and place on a paper towel lined platter. Once well drained, keep chicken warm on a wire rack over a baking sheet in a oven preheated to 300 degrees F.
  • Serve chicken on a large platter with Cool Cucumber Slaw. Garnish with Cilantro and cucumber wedges.
  • Stir together the cucumber and salt. Place in a colander over a mixing bowl. Refrigerate for 1 hour. Discard liquid and place cucumber in mixing bowl. Add yogurt, lime juice, mint, cilantro, carrot, scallion and sugar to the cucumber. Mix until well combined. Cover and refrigerate at least 3 hours, preferably overnight.

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