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.
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.
SWEET AND SPICY COLESLAW
Provided by Patrick and Gina Neely : Food Network
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Quarter and core the cabbage. Peel the carrots and onion and cut into pieces that will fit through the feed tube of a food processor. Fit the food processor with the grater attachment and push the cabbage, carrots and onion through the feed tube to grate. Toss the grated vegetables in a large bowl.
- Prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, 1 teaspoon black pepper and the cayenne in a medium bowl. Toss the dressing with the cabbage mixture and season with salt and pepper. Cover with plastic wrap and chill at least 2 hours before serving.
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
SWEET AND SPICY COLESLAW
I wish I had this when I made my pulled pork sandwiches yesterday! This recipe has zip! From Down Home with the Neely's on the Foodnetwork. The 2 hour cook time is actually time the coleslaw needs to sit in the fridge.
Provided by cookiedog
Categories Greens
Time 30m
Yield 6-8 serving(s)
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.
CREAMY & SPICY COLESLAW
There are few new recipe discoveries that are as big a hit as this one was when I served it the first time. If you like coleslaw and spicy food, this is the recipe for you to try. You can always adjust the spiciness to your own taste by adding more or less chile paste. The recipe is inspired by a Perla Meyers recipe which was posted in the Houston Chronicle. Whether you like the cabbage and carrots sliced, shredded, or finely minced - it makes no difference. You can purchase pre-sliced or shredded cabbage if you prefer. The prep time does not include slicing or chopping the vegetables, or the chill time.
Provided by PanNan
Categories Greens
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large bowl.
- Toss to combine and evenly distribute all ingredients.
- Cover and chill at least 4 hours, or best overnight.
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
SHELL'S SPICY COLE SLAW
This is always a hit everytime I make it. I've had non-cole slaw people Love this recipe! It is always requested for B-B Ques... If you do not like Spicy stuff at all, omitt the tabasco and cayanne pepper.
Provided by Shellbel
Categories Salad Dressings
Time 20m
Yield 1 cup, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, Toss the salad ingredients gently to mix.
- whisk together the dressing ingredients in a separate bowl.
- Add to the salad and fold in until thoroughly mixed, this will take a bit. Then chill for 30 minutes to an hour before serving.
Nutrition Facts : Calories 246.8, Fat 17.2, SaturatedFat 6, Cholesterol 29.9, Sodium 716.9, Carbohydrate 17.9, Fiber 4.5, Sugar 7.4, Protein 7.9
SPICY RED (SQUARE) PEANUT COLE SLAW
Steps:
- Shred the cabbage. Slice the scallions into 1-inch strips (on the bias). In a large bowl, mix together with the mayonnaise, sugar and hot oil. Let sit overnight, refrigerated. Mix in the peanuts and season with salt and pepper before serving.
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.
SPICY COLE SLAW
Steps:
- In a large bowl, mix the cabbage and scallions with the mayonnaise, sugar, and hot oil and seasoning. Let sit overnight, or at least 4 hours.
- Mix in the peanuts before serving. Serve with an array of smoked fish, raw vegetables, and pickles.
SWEET-AND-SPICY COLESLAW
While many traditional coleslaws contain sugar, this one gets its subtle sweetness from honey, apple, and raisins. Cruciferous vegetables, such as cabbage, may help reduce the risk of cardiovascular diseases and several cancers.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Make the slaw: Cover raisins with boiling water in a small bowl, and let soak for 15 minutes. Drain. Toss together raisins, cabbage, carrots, and apple in a large bowl.
- Make the dressing: Whisk together vinegar, honey, mustard, jalapeno, salt, and pepper. Pour in olive oil in a slow, steady stream, whisking constantly until emulsified. Toss slaw with dressing just before serving.
Nutrition Facts : Calories 109 g, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 294 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.
SPICY-SWEET & SAVORY COLESLAW
Sure, it starts with cabbage-but with ground ginger and bits of pineapple, this Spicy-Sweet & Savory Coleslaw takes the slaw stakes to a whole new level.
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings, 3/4 cup each
Number Of Ingredients 5
Steps:
- Combine all ingredients except dressing and ginger in large bowl.
- Mix dressing and ginger until blended.
- Add to cabbage mixture; toss to evenly coat.
Nutrition Facts : Calories 45, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
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
SPICY SEAFOOD SHELL APPETIZERS
These shells stuffed with a spicy, cheesy seafood mixture are extremely fast, easy and very tasty.
Provided by Mary Beth Blum
Categories Appetizers and Snacks Pastries
Time 20m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet.
- In a medium bowl, mix together mayonnaise, Parmesan cheese, Swiss cheese, onion, Worcestershire sauce and hot pepper sauce. Gently stir in shrimp and crabmeat.
- Form phyllo dough into shells. Fill shells with the mixture.
- Arrange stuffed shells on baking sheet. Bake in the preheated oven 7 to 10 minutes, or until lightly browned. Sprinkle with paprika before serving.
Nutrition Facts : Calories 218.5 calories, Carbohydrate 5.6 g, Cholesterol 33 mg, Fat 18.6 g, Fiber 0.1 g, Protein 6.9 g, SaturatedFat 3.6 g, Sodium 236.2 mg, Sugar 0.5 g
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SPICY COLESLAW RECIPE - DEAN FEARING | FOOD & WINE
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5/5 Servings 16
- In a small dry skillet, toast the cumin and coriander seeds over moderate heat, stirring, until fragrant, about 2 minutes. Let cool, then grind to a powder in a mortar or spice grinder.
- In a blender or food processor, combine the mayonnaise, shallots, jalapeños, canned chiles, garlic, cilantro, maple syrup, Worcestershire, mustard, vinegar, and ground spices; process until smooth. Season with salt and the lime juice.
- In a large bowl, mix the green and red cabbage with the bell peppers and carrots. Add the dressing and toss well to coat. Refrigerate until slightly chilled or for up to 3 hours. Season with salt before serving.
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