Jalapeño Coleslaw Food

JALAPENO COLESLAW

Steps:

• Use a good, sharp knife to core and shred the cabbage into thin strips. Shred a carrot on the coarse surface of a box grater.
• Both of those go into a large mixing bowl with the crisped bacon which is set aside.
• In a liquid mixing cup or smaller mixing bowl, measure and whisk together the mayonnaise, white wine or cider vinegar, liquid from the pickled jalapenos, chopped pickled jalapenos, sugar, salt, and pepper.
• Toss everything together and serve immediately or stash in the refrigerator in an airtight container.
• One of the beautiful things about jalapeno coleslaw is that it holds up well for 3 to 5 days in the refrigerator once it has been made. If you know you're going to be storing the spicy coleslaw and want the bacon to stay crisp, hold off on stirring in the bacon.
• In order to keep your bacon crisp, store it in a covered, paper towel lined container separately from the jalapeno coleslaw. Stir them together when you plan to serve it.
• Of course, it's not necessarily a bad thing for the bacon to soften in the refrigerator. I generally stir it together and store it as is. It's all a matter of personal preference!

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.

JALAPENO RANCH SLAW

Steps:

• In a blender or mini food processor, combine the yogurt, buttermilk, mayonnaise, 3 tablespoons of the cilantro, half of the scallions, the garlic, jalapenos, chipotle powder, 1/2 teaspoon salt and a few grinds of pepper. Process until smooth.
• Put the coleslaw, the remaining 2 tablespoons cilantro and the remaining scallions in a large bowl. Add the dressing and toss to coat.

SPICY JALAPENO COLESLAW

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.

JALAPENO COLESLAW

Steps:

• Combine cabbage,tomatoes,green onions,jalapenos,vinger,honey and salt in serving bowl;mix well. Cover and chill at least 2 hours before serving.
• Stir well immediately before serving.
• Note:jalapeno peppers can sting and irritate the skin;wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handeling peppers.
• For a milder coleslaw,discard the seeds and veins when chopping the jajapenos, because this is where much of the heat of the pepper is stored.

JALAPENO LIME COLESLAW DRESSING

Steps:

• Puree all of the dressing ingredients in a blender or processor, except the oil.
• Emulsify slowly with the oil. Supposedly you can sub the oil with half buttermilk and half mayo, but I haven't tried this yet.
• Put together the coleslaw of your choice, add dressing and refrigerate for a few hours.
• I usually make half of this- depends on how many you're serving!

PINEAPPLE-JALAPENO COLESLAW

Steps:

• Combine first 7 ingredients in a small bowl, stir with a whisk.
• Combine cabbage and remaining ingredients on a large bowl. Pour dressing over cabbage mixtuer; toss gently to coat. Serve immediately.

CILANTRO & JALAPENO COLESLAW

Steps:

• Whisk oil, lime juice & cumin to blend; set aside.
• Mix cabbage, bell peppers, cilantro & jalapeno.
• Add dressing to salad mix & toss.
• Refrigerate for up to 2 hours before serving, toss before serving.

JALAPENO COLESLAW

Steps:

• Make dressing by combining sour cream, lime juice, cilantro, vinegar and salt.
• Mix well.
• In a large bowl, combine cabbage with peppers.
• Pour dressing over cabbage mixture and mix until coated well.

SPICY JALAPENO COLE SLAW

Steps:

• In a large bowl, mix the cabbage, red onion, and jalapeno slices.
• In a separate small bowl, whisk together the oil, rice wine vinegar, lime juice, sugar, and wasabi powder.
• Toss the dressing with the slaw, season liberally with salt and freshly ground black pepper.