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- Dish type
- Vegetable salad
- Cabbage salad
This coleslaw is not only deliciously spicy, but it's also vegan-friendly. It's the perfect side dish to serve at summer barbecues.
6 people made this
- 1 medium head cabbage, chopped
- 1/2 head iceberg lettuce, rinsed, dried and chopped
- 1 green pepper, chopped
- 1 onion, chopped
- 2 tomatoes, chopped
- 570g tomato ketchup
- 250ml white wine vinegar
- 200g caster sugar
- 1 tablespoon ground cayenne pepper
- 1 tablespoon hot pepper sauce
MethodPrep:25min ›Cook:10min ›Extra time:4hr chilling › Ready in:4hr35min
- In a saucepan, combine the vinegar and sugar; cook over medium heat until sugar is dissolved. Remove from heat and refrigerate until chilled.
- In a large bowl, combine cabbage, lettuce, pepper, onion, tomatoes, tomato ketchup, cayenne pepper and hot sauce. Mix and pour cooled vinegar and sugar mixture over coleslaw. Toss and serve chilled.
Reviews & ratingsAverage global rating:(5)
Reviews in English (4)
by GTCC STUDENT
this recipe was prepared for buffet service at the culinary school I attend, and it received high remarks from guests and students alike.-15 Apr 2001
I have been searching for years for this recipe. This slaw is served at a local BBQ restaurant and it is so good. It does have quite alot of "heat" spice-wise to it so decrease hot sauce if you would like. I served it for 35 people and had alot of requests for the recipe. One recipe fed this many people.-26 Sep 2002
Very Good! When I saw lettuce and ketchup in the list of ingredients I was skeptical but had to try it. I'm so glad I did. This was delicious!-01 Mar 2009
Spicy Creamy Coleslaw
More parties coming up, my friends, so I&rsquom thinking about side dishes like crazy again. If you&rsquore looking for recipe ideas to bring for sides, check out the Spicy Side Dishes Recipes section of the web site here, but consider a creamy coleslaw as a go-to.
I love a good coleslaw. I&rsquoll often ask for it as a side at restaurants over french fries &ndash just my thing &ndash but it can be frustrating sometimes because it&rsquos either swimming in a wet, soggy mess or it has no heat to it. Or both!
Why can&rsquot I find a coleslaw that is both creamy and spicy? I guess I have to make it myself!
Homemade is always so much better anyway, right? Let&rsquos talk about how we make it, shall we?
- 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
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.
What goes with coleslaw?
Coleslaw is such a budget friendly, versatile side dish, or salad! This crisp, sweet and spicy coleslaw is a perfect way to round out any barbecue or dinner!
You can pair coleslaw with any type of grilled protein &ndash think ribs, chicken, pork, steak &ndash or even fried fish! Pulled chicken or pulled pork is always a delicious option as well!
However, you don&rsquot need to limit coleslaw to just being served as a side or salad! This Sweet Jalapeno Coleslaw also makes a delicious topping for a variety of sandwiches, hamburgers or hot dogs!
Ingredients in cilantro lime slaw
- Shredded vegetables– For this recipe, I keep things quick and simple, using a basic coleslaw blend of green and purple cabbage, plus shredded carrots. I just buy the premade blend from the produce section of the grocery store.
If you’d like to use homemade coleslaw mix, it’s simple to make. You’ll just need to shred whatever vegetables you want to include in a food processor.
Coleslaw dressing ingredients
- Plain Greek yogurt– Yogurt gives the dressing a nice tangy favor, without needing to use vinegar. If you’ll be serving it as a fish taco coleslaw, feel free to kick up the citrus flavor by using lime flavored Greek yogurt
- Mayonnaise– Feel free to use any variety full-fat, light, or non-fat
- Fresh cilantro
- Green onions (also known as scallions)
- Fresh garlic cloves
- Limes– You’ll need at least 2 limes, to zest and to squeeze for 1/4 cup of fresh juice
- Chile peppers– One jalapeño or serrano chile will give the cilantro lime slaw a nice, feisty bite. If you want a spicier coleslaw, use more than one chie, or use a pepper that’s higher on the Scoville scale
- Spices– One of the best ways to make coleslaw taste better is to add spices! Just a bit of salt, black pepper and cumin make a big difference
- Toasted pepitas or pumpkin seeds– The seeds add a nice salty crunch to the slaw dressing. You can certainly substitute and use a different type, like sunflower seeds
There are plenty of way to use coleslaw other than on bbq sandwiches or fish tacos.
Try it on grilled chicken tostadas or as the base of a chicken taco salad. It’s even great without the vegetables coleslaw dressing is a fantastic substitute for mayo in tuna or egg salad!
Just like cucumber salad, after a few days of marinating in the dressing, cabbage starts to break down and become mushy. It tastes best within the first 4 to 5 days.
- 1 small head green cabbage (shredded into thin strips or 1 bag shredded cabbage or slaw mix)
- 1 cup red cabbage (thinly sliced, optional)
- 1 carrot (julienned, optional)
- 1 sweet onion (thinly sliced)
- 4 or 5 scallions (chopped)
- 3 cloves garlic (minced)
- 2 tablespoons soy sauce
- 2 tablespoons vinegar (rice or white)
- 2 tablespoons sugar
- 2 tablespoons crushed red pepper (kochukaru/gochugaru)
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- Salt and pepper (to taste)
Quick Korean Spicy Slaw Recipe
This quick coleslaw version of Korean kimchi has all of the classic Asian flavor but is ready to eat in 30 minutes or less.
Kimchi is having it’s day in the culinary spotlight with a whole new slew of devotees who are loving the vibrant flavors of its age-old traditional Korean fermented flavors.
And then, there are the haters. Okay, that’s a strong word. Let’s instead call them the misinformed, those who sadly share a not always positive perception of kimchi. “Ew, it smells.” “Why would you bury your food in the ground?” “It must be hard to make.”
Hardly so. Especially when you make take all the flavors to make a quick Asian cabbage slaw instead.
This coleslaw recipe starts with what every good slaw recipe should, cabbage. Today we’re using two different varieties, crunchy red cabbage for color and crunch mixed with the more delicate Napa cabbage for volume.
Because kimchi is traditionally a fermented side dish, slicing the cabbage into larger chunks and keeping the sturdier stalk is an essential part of the dish so that it doesn’t wilt away into nothingness. But because we’re turning this into a quicker-version slaw, I like to feature more of the leafy parts of the cabbage and less of the stalk so it’s more salad-like instead.
Carrots, red bell pepper, and green onion round out our salad slaw fixings with a topping of sesame seeds for more classic Asian crunch.
The dressing is a riff on another Asian slaw I’ve made time and time again, but this time with Korean hot pepper paste gochujang added for that signature Korean heat. The slaw is great served alongside any Korean dish like bulgogi or used as a topper like in my Korean BBQ Burgers.
I say it’s time to join the fray, and spice things up the Korean way.
Bookmark this recipe and if you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
rice. Haitian practically mix pikliz with almost everything. But if you have never tasted pikliz before, I would suggest eating it with meat or fried plantains. Also depending on your ability sustain heat, you can adjust the amount of Scotch bonnet peppers added to your pikliz (pickled cabbage recipe).
The full recipe with the exact measurements are listed below in the recipe card, but here you’ll find the exact ingredients used to help you make this recipe perfectly every single time!
Cabbage – a prominent condiment in European cuisine can be prepared in many different ways from fermenting to pickling and everything else in between. An excellent source of vitamin K and C, as well as dietary fiber.
Distilled Vinegar – Adds a strong depth of flavor to the cabbage while helping it maintain a long shelf-life. It is also a sour liquid made by fermentation of various diluted alcoholic liquids into a liquid containing acetic acid. It can be produced from apples, grapes, and or malted barley.
marinades, and salad dressing to name a few.
Vinegar also does have numerous health benefits. Many have used it to manage blood sugar levels, diabetes, and for weight management.
Lemon – Lemon is used in this recipe as it helps to balance out the vinegar. It is highly used for its juices to make flavorful cocktails such as a world favorite, lemonade. A citrus fruit known for its versatility, use in both culinary and non-culinary settings. An excellent source of natural vitamin C to help support the immune system and digestive tract.
Habanero Or Scotch Bonnet Peppers – Are used to spice up the pickled cabbage recipe mixture. If you can withstand the heat, is an also an excellent source of vitamins A, C, and K. This flowery pepper helps boost immune system, reduces inflammation, and may even help fight cancerous cells. It can help increase the body’s metabolism, which may help in weigh management.
It is also a great source of iron and copper, which supports blood cell formation.
Kosher Salt and Lemon Pepper are used to season the cabbage.
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Coleslaw is always delicious, especially with grilled steak. I love this spicy coleslaw recipe because the spicy mayo adds a surprising twist. When I’m in the mood for something a bit novel, it really hits the spot.
Making your own homemade mayo is also easy once you try a few times and get the technique down. I love freshly made mayonnaise. I think it tastes much better than the store-bought kind and adds more character to the coleslaw dressing with only marginally more work.
What are Chipotle Peppers
Chipotles in adobo are dried and smoked jalapeño peppers that are rehydrated and canned in a sweet and tangy sauce made with tomato, vinegar, garlic, and other spices.
Since Chipotle peppers are just smoked jalapeno peppers, they have the same heat rating on the Scoville scale, ranging from 2,500 to 8,000, which is in the medium to hot range. Treat them like you would a jalapeno, keeping in mind that the seeds are all left in.
Main Dishes to Eat This With
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