Spicy Cabbage Slaw Recipes

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SPICY CABBAGE SLAW



Spicy Cabbage Slaw image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 6-8 servings

Number Of Ingredients 7

1 medium white cabbage, finely sliced
2 carrots, peeled and shredded
2 teaspoons celery salt
1/2 to 1 teaspoon red pepper flakes
1 tablespoon dried Mexican oregano crushed
2/3 cup olive oil
1/3 cup red wine vinegar

Steps:

  • Combine all of the ingredients in a large bowl. Stir and toss well. Can be stored in the refrigerator 2 days.

SPICY NAPA CABBAGE SLAW WITH CILANTRO DRESSING



Spicy Napa Cabbage Slaw with Cilantro Dressing image

Provided by Ruth Cousineau

Categories     Salad     Ginger     Side     No-Cook     Fourth of July     Picnic     Quick & Easy     Dinner     Lunch     Hot Pepper     Summer     Family Reunion     Grill     Healthy     Cabbage     Cilantro     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1/4 cup rice vinegar (not seasoned)
2 teaspoons sugar
1 teaspoon grated peeled ginger
2 tablespoons vegetable oil
1 fresh serrano chile, finely chopped, with seeds
1 small head Napa cabbage (1 1/2 pounds), cored and cut crosswise into 1/2-inch slices
1 bunch scallions, sliced
1/2 cup coarsely chopped cilantro

Steps:

  • Whisk together vinegar, sugar, ginger, oil, chile, and 1/2 teaspoon salt. Add remaining ingredients and toss well. Let stand, tossing occasionally, 10 minutes.

SPICY CAJUN CABBAGE



Spicy Cajun Cabbage image

I threw this together one night when I was craving a Cajun chicken pasta dish I used to make. I've missed it since going low-carb. This dish was a perfect substitute! Great texture and a very, very mild vegetable flavor. Mostly just Cajun yumminess! Adjust the spices to your taste.

Provided by Carolyn Chieffe Perrine

Categories     Side Dish     Vegetables

Time 30m

Yield 4

Number Of Ingredients 12

1 teaspoon chili powder
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon ground cayenne pepper
½ teaspoon ground cumin
½ teaspoon onion powder
1 teaspoon salt
2 tablespoons butter
1 small onion, sliced
3 cloves garlic, minced
1 small head cabbage, finely shredded

Steps:

  • Combine chili powder, thyme, smoked paprika, oregano, cayenne pepper, cumin, onion powder, and salt in a bowl.
  • Melt butter in a large skillet over medium heat; cook and stir onion in hot butter until translucent, about 5 minutes. Add garlic and cook until soft, about 2 minutes; stir shredded cabbage into onion and garlic. Cook and stir cabbage mixture until cabbage starts to soften, about 5 more minutes.
  • Stir spices into cabbage mixture and cook, stirring often, until spices are evenly mixed in and cabbage is tender, 3 more minutes.

Nutrition Facts : Calories 114.2 calories, Carbohydrate 14.3 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 5.5 g, Protein 3 g, SaturatedFat 3.8 g, Sodium 663.2 mg, Sugar 6.7 g

SPICY SOUTHWESTERN SLAW



Spicy Southwestern Slaw image

Great topping for tacos--also a nice side dish for any type of Mexican or Tex-Mex entree! Hint: The measurements are approximate- I usually make this without any. You can use green or purple cabbage, or a combination of the two. Same goes for green or red bell peppers. For extra heat, use an additional jalapeno pepper.

Provided by DEBNJAMES

Categories     Salad     Coleslaw Recipes     No Mayo

Time 1h30m

Yield 6

Number Of Ingredients 11

3 cups shredded cabbage
1 carrot, shredded
1 onion, diced
1 red bell pepper, diced
1 jalapeno pepper, seeded and diced
1 tablespoon chopped fresh cilantro
½ cup canola oil
2 tablespoons apple cider vinegar
1 tablespoon white sugar
1 teaspoon cayenne pepper
salt and pepper to taste

Steps:

  • In a large bowl, toss together the cabbage, carrot, onion, red pepper, jalapeno and cilantro. Set aside.
  • In a small bowl, whisk together the oil, vinegar, sugar, cayenne pepper, salt and pepper. Pour over vegetable mixture and toss to combine. Cover and refrigerate for at least one hour.

Nutrition Facts : Calories 202.3 calories, Carbohydrate 8.4 g, Fat 18.9 g, Fiber 2 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 15.4 mg, Sugar 5.4 g

SPICY RED CABBAGE SLAW



Spicy Red Cabbage Slaw image

Make and share this Spicy Red Cabbage Slaw recipe from Food.com.

Provided by Patrick B.

Categories     < 15 Mins

Time 10m

Yield 4-5 Cups, 5 serving(s)

Number Of Ingredients 10

1/2 head red cabbage
1 bunch cilantro
3 green onions
3 tablespoons apple cider vinegar
1 teaspoon salt
1/2 tablespoon sugar
1 teaspoon ground cayenne pepper
1/2 teaspoon cumin
1 1/2 tablespoons mayonnaise
1 splash milk

Steps:

  • Core and julienne red cabbage. Rinse and slice green onions. Thoroughly rinse and roughly chop cilantro, removing as much stem as possible from the bunch. Place cabbage, onion, and cilantro in a large mixing bowl.
  • To make the dressing, combine the vinegar, mayonnaise, salt, sugar, cayenne, cumin, and milk and whisk.
  • Drizzle the dressing over the cabbage and toss well.
  • It is best to chill this for at least several hours prior to serving to give the dressing a good while to tenderize the cabbage.

Nutrition Facts : Calories 39, Fat 0.3, Sodium 492.9, Carbohydrate 8.7, Fiber 2.3, Sugar 4.8, Protein 1.6

SPICY ASIAN COLESLAW



Spicy Asian Coleslaw image

Make and share this Spicy Asian Coleslaw recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup rice vinegar
2 tablespoons low sodium soy sauce
1/4 teaspoon crushed red pepper flakes
2 teaspoons dark sesame oil
1/4 cup sliced green onion
1 (16 ounce) package cabbage and carrot coleslaw mix (or l lb fresh shredded cabbage, mix green and red, and carrots)
1 tablespoon fresh parsley
2 teaspoons sesame seeds, toasted

Steps:

  • Combine the first 4 ingredients in a large bowl.
  • Add the green onions and coleslaw, tossing gently to coat.
  • Sprinkle the slaw with parsley and sesame seeds.
  • Serve immediately.

SPICY MEXICAN CABBAGE SLAW



Spicy Mexican Cabbage Slaw image

Chipotle chile and cumin liven up crunchy coleslaw. Assemble it in 20 minutes, then chill to blend the flavors.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h20m

Yield 8

Number Of Ingredients 10

1/2 cup mayonnaise or salad dressing
1 chipotle chile in adobo sauce (from 11-oz can), chopped
1 tablespoon lime juice
2 teaspoons sugar
1/4 teaspoon ground cumin
3 cups coleslaw mix (from 16-oz bag)
1 chayote squash, unpeeled, cut into 2x1/8x1/8-inch strips (1 1/2 cups)
1/2 cup julienne (matchstick-cut) red bell pepper strips (2x1/8x1/8 inch)
1/4 cup very thin short red onion strips
1/4 cup chopped fresh cilantro

Steps:

  • In small bowl, mix dressing ingredients.
  • In large bowl, mix salad ingredients. Add dressing; toss to coat. Cover and refrigerate at least 1 hour before serving to blend flavors.

Nutrition Facts : Calories 130, Carbohydrate 6 g, Cholesterol 5 mg, Fat 2 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 4 g, TransFat 0 g

SPICY AND CREAMY SLAW



Spicy and Creamy Slaw image

This super-flexible, all-purpose salad turns cabbage into luscious tangles of crisp leaves generously coated in a rich and bright dressing.

Provided by Andy Baraghani

Categories     Bon Appétit     Side     Salad     Cabbage     Yogurt     Mayonnaise     Dill     Jalapeño     Onion     Lemon     Raw     No-Cook     Vegetarian     Soy Free     Tree Nut Free     Peanut Free     Wheat/Gluten-Free     Picnic

Yield 6 Servings

Number Of Ingredients 11

½ small red onion or 1 medium shallot, thinly sliced
3 Tbsp. apple cider vinegar or white wine vinegar
½-1 serrano chile or jalapeño, thinly sliced into rounds
Kosher salt, freshly ground pepper
1 small garlic clove, finely grated
½ cup plain whole-milk Greek yogurt or mayonnaise
2 Tbsp. extra-virgin olive oil
1 tsp. finely grated lemon zest
1 Tbsp. fresh lemon juice
1 medium head of savoy or green cabbage (about 2 lb.)
½ cup chopped dill or parsley

Steps:

  • Combine red onion and vinegar in a small bowl; add ½-1 chile, depending on the heat of your chile and your preference; season with salt and pepper. Let sit 10 minutes. Whisk in garlic, yogurt, oil, and lemon zest and juice; set dressing aside.
  • Cut cabbage in half through core. Remove core; discard. Tear leaves into 2" irregular pieces and place in a large bowl. Season with salt and massage and scrunch firmly with your hands for a minute or so to soften. Pour reserved dressing over cabbage and toss with your hands to coat. Season with more salt if needed (cabbage can take a good amount of salt).
  • Toss in dill just before serving.
  • Do Ahead: Dressing can be made 12 hours ahead; cover and chill. Slaw (without dill) can be made 1 day ahead; cover and chill.

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