SPICY COLESLAW
This easy, crisp slaw can be made a few hours ahead of time. It goes well with ribs and a cold beer, fried chicken or whatever summer feast sparks your fancy.
Provided by Sam Sifton
Categories easy, quick, editors' pick, side dish
Time 10m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Cut the cabbage in half and remove the core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl.
- In a separate bowl, whisk together the remaining ingredients.
- Pour the dressing over the cabbage and toss. Season to taste.
- The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 13 grams, Carbohydrate 13 grams, Fat 15 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 472 milligrams, Sugar 7 grams, TransFat 0 grams
SPICY COLESLAW
Steps:
- Toss the coleslaw mix, mayonnaise, pickled jalapenos and pickling juice, vinegar, oil, onion and salt and pepper to taste in a large bowl. If the slaw seems too dry, add more vinegar and oil.
SWEET AND SPICY COLESLAW
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Cut cabbage in quarters and remove core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate. In a large bowl, toss vegetables together.
- In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap and chill for at least 2 hours before serving.
SPICY COLESLAW
This is a wonderful version of coleslaw that packs a little heat. It's perfect with any summer BBQ. Adjust the heat by adding to or removing the jalapeños! From Chef Dean Fearing, The Mansion on Turtle Creek, in Dallas Texas.
Provided by Leslie in Texas
Categories Vegetable
Time 30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, combine cabbages, red and yellow peppers and carrot until well blended.
- Process remaining ingredients in a blender until smooth and adjust seasoning.
- Pour dressing over vegetables and toss to combine.
- Recheck seasoning and serve.
SPICY COLESLAW
This coleslaw is great for cookouts, group outings or anytime you want to add some spice to your menu. The green peppers and green onions really bring this dish to life - and it's good for you, too!
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine cabbage, cucumber, tomato, green pepper and green onions; set aside. In a small bowl, combine remaining ingredients; mix well. Pour over cabbage mixture and toss gently. Cover and chill for 2 hours; stir before serving.
Nutrition Facts : Calories 26 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
SPICY JALAPENO COLESLAW
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
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
SPICY-HOT COLE SLAW
A zesty cole slaw with a kick. Be sure and let it sit in the fridge overnight so the flavors can marinate together.
Provided by Sassy in da South
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Dice cabbage, green pepper, red pepper, jalapenos, and onion.
- Place in large bowl.
- In small bowl mix together salt, sugar, oil, vinegar, and water.
- Mix well.
- Pour over cabbage, peppers, and onions and mix thoroughly.
- Cover and refrigerate overnight.
- Before serving, mix well.
CREAMY SPICED COLESLAW
A creamy coleslaw with lots of flavor. The seasonings complement each other and the cabbage. Sometimes I add fresh minced onion if I am in the mood to chop it up. My family and friends love this coleslaw especially with BBQ sandwiches and Italian dishes.
Provided by Wilemon
Categories Salad Coleslaw Recipes With Mayo
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- In a large bowl, mix mayonnaise, sugar, salt, pepper, celery seed, garlic powder, onion powder and cider vinegar. Toss coleslaw mix with dressing to coat. Chill at least 1 hour before serving.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 11.4 g, Cholesterol 14.9 mg, Fat 23.3 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 3.5 g, Sodium 315 mg, Sugar 3.5 g
HOT COLE SLAW
Provided by Florence Fabricant
Categories side dish
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Fry bacon in a large skillet until golden. Drain on absorbent paper.
- Add enough additional bacon fat or cooking oil to the skillet to make four tablespoons. Add the cabbage and vinegar to the skillet and cook over medium heat until the ingredients are heated through and the cabbage has begun to wilt and is glossy.
- Crumble the bacon, stir in with the cabbage, season to taste and serve.
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