Firecracker Coleslaw Food

FIRECRACKER COLESLAW

Firecracker Coleslaw image

This is a great tasting and great looking slaw, which is a modification of a good but ordinary red slaw recipe. I decided to make it as bright and flashy as the multicolor impatiens in my garden, so I chose ingredients that have flashy colors.

Provided by lynnski LA

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 head red cabbage, shredded
1 red bell pepper, cut in thin strips
1 small red onion, cut in thin strips
1 carrot, grated using the large hole of a grater
5 green onions, cut in one inch lengths
1 tablespoon chopped Italian parsley
1 teaspoon thyme
3/4 cup rice vinegar
3 tablespoons sugar
1 teaspoon dry mustard
1 teaspoon grated fresh ginger or 1 teaspoon dried ginger

Steps:

Mix all of the slaw ingredients together in a large salad bowl.
Mix the dressing ingredients together.
Pour the dressing over the slaw and toss.
Refrigerate slaw for two hours to allow the flavors to blend.

SUNNY'S FIRE CRACKER COLE SLAW

Sunny's Fire Cracker Cole Slaw image

Provided by Sunny Anderson

Categories side-dish

Time 1h30m

Yield 15 to 18 servings

Number Of Ingredients 13

Ingredients

2 cups mayonnaise
1 cup sour cream
1/4 cup apple cider vinegar
1 tablespoon adobo sauce, plus more as needed
1 chipotle pepper in adobo sauce, finely chopped
2 cups carrots, shredded
1/2 cup dried cranberries
1/2 cup golden raisins
2 Granny Smith apples, cored and shredded
2 Bosc pears, cored and shredded
1 head red cabbage, shredded or sliced thin
1 head Savoy cabbage, shredded or sliced thin
Salt and freshly ground black pepper

Steps:

In a large bowl, stir together the mayonnaise, sour cream, apple cider vinegar, adobo sauce and chipotle pepper. Taste, season with salt and pepper and, if needed, add a bit more adobo sauce to make it spicy to your taste. Add the carrots, dried cranberries, raisins, apples, pears and cabbages and then toss to combine. Taste and season with a pinch of salt and a grind or 2 of pepper. Cover and refrigerate at least 1 hour before serving.

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