Spicy Garden Slaw Food

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SPICY COLESLAW



Spicy Coleslaw image

Provided by Food Network

Categories     side-dish

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 7

Two 14-ounce bags shredded coleslaw mix
1/4 cup mayonnaise
1/4 cup pickled jalapeno peppers, chopped, plus 2 tablespoons pickling juice
1/4 cup apple cider vinegar, plus more if needed
1/4 cup canola oil, plus more if needed
1/2 Vidalia onion, minced
Fine sea salt and freshly ground black pepper

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-SOUR COLESLAW



Sweet and-Sour Coleslaw image

With a vinegar and sugar base, this tart but refreshing coleslaw is perfect for summer and packed with veggies.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h15m

Yield 8

Number Of Ingredients 10

1/2 medium head green cabbage, finely shredded (4 cups)
1 large carrot, finely shredded (1 cup)
1 medium green bell pepper, chopped (1 cup)
4 medium green onions, thinly sliced (1/4 cup)
1/2 cup sugar
1/2 cup white wine vinegar, white vinegar or cider vinegar
1/4 cup vegetable oil
1 teaspoon ground mustard
1/2 teaspoon celery seed
1/2 teaspoon salt

Steps:

  • In large glass or plastic bowl, place cabbage, carrot, bell pepper and onions. In tightly covered container, shake remaining ingredients. Pour over vegetables; stir.
  • Cover; refrigerate at least 3 hours, stirring several times, until chilled and flavors are blended. Stir before serving; serve with slotted spoon.

Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 15 g, TransFat 0 g

SWEET-AND-SPICY SLAW



Sweet-and-Spicy Slaw image

An oil-and-vinegar dressing keeps this slaw from feeling heavy and greasy, and the spiciness is a good counterpart to sweet notes in barbecue sauces and glazes.

Provided by Bryan Furman

Categories     Bon Appétit     Side     Backyard BBQ     Cabbage     Peach     Vinegar     Summer

Yield 8 servings

Number Of Ingredients 10

1/2 cup apple cider vinegar
6 Tbsp. peach nectar or juice
1/4 cup extra-virgin olive oil
2 Tbsp. vinegar-based hot sauce
1/2 tsp. crushed red pepper flakes
1/2 tsp. garlic powder
1/2 tsp. kosher salt
1/4 tsp. cayenne pepper
1/8 tsp. freshly ground black pepper
1 large head of cabbage, thinly sliced

Steps:

  • Whisk vinegar, peach nectar, oil, hot sauce, red pepper flakes, garlic powder, salt, cayenne, and black pepper in a large bowl to combine. Add cabbage and toss until completely coated in dressing. Cover and chill 30 minutes to allow cabbage to soften and flavors to meld together.
  • Do Ahead
  • Dressing can be made 1 day ahead. Cover and chill.

SPICY ASIAN COLESLAW



Spicy Asian Coleslaw image

Make and share this Spicy Asian Coleslaw recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup rice vinegar
2 tablespoons low sodium soy sauce
1/4 teaspoon crushed red pepper flakes
2 teaspoons dark sesame oil
1/4 cup sliced green onion
1 (16 ounce) package cabbage and carrot coleslaw mix (or l lb fresh shredded cabbage, mix green and red, and carrots)
1 tablespoon fresh parsley
2 teaspoons sesame seeds, toasted

Steps:

  • Combine the first 4 ingredients in a large bowl.
  • Add the green onions and coleslaw, tossing gently to coat.
  • Sprinkle the slaw with parsley and sesame seeds.
  • Serve immediately.

SPICY COLESLAW



Spicy Coleslaw image

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

3 cups green cabbage, leafy part only, julienned
2 cups red cabbage, leafy part only, julienned
1/2 red bell pepper, seeded and membranes removed, julienned
1/2 yellow bell pepper, seeded and membranes removed, julienned
1/2 carrot, peeled and cut into very fine julienne
1 cup mayonnaise
2 shallots, diced
2 garlic cloves, minced
1 -2 jalapeno pepper, minced
1/2 teaspoon cumin seed, toasted and ground
2 tablespoons fresh cilantro, chopped
1/2 tablespoon malt vinegar
1/2 tablespoon Worcestershire sauce
fresh lime juice (to taste)
salt

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 SLAW



Spicy Slaw image

Provided by Tyler Florence

Categories     side-dish

Time 2h20m

Yield 8 to 10 cups

Number Of Ingredients 13

1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions, chopped
1 red chile, sliced
1 1/2 cups mayonnaise
1/4 cup Creole mustard
1 tablespoon cider vinegar
1 lemon, juiced
Pinch sugar
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper

Steps:

  • Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl. In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator before serving.

SPICY GARDEN SLAW



Spicy Garden Slaw image

Provided by Marcel Desaulniers

Categories     Salad     Mixer     Vegetable     Side     Fourth of July     Vegetarian     Peanut     Corn     Bell Pepper     Carrot     Healthy     Cabbage     Lettuce     Pescatarian     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 30

For cayenne dressing:
3 tablespoons cider vinegar
2 tablespoons fresh lemon juice
2 teaspoons Dijon-style mustard
1 teaspoon hot sauce
1/2 teaspoon ground cayenne pepper
1/2 teaspoon celery seeds
1 cup safflower oil
salt and freshly ground black pepper to taste
For spicy garden slaw:
1/2 small head green cabbage (about 3/4 to 1 pound), outer leaves removed,
1/2 small head red cabbage (about 3/4 to 1 pound), outer leaves removed,
1/4 pound carrots, peeled, ends trimmed, and cut lengthwise into sticks 3
1 medium red onion (about 6 ounces), peeled and thinly sliced
1 medium green bell pepper (about 6 ounces), washed, cut in half lengthwise,
1 medium red bell pepper (about 6 ounces), washed, cut in half lengthwise,
1 medium yellow bell pepper (about 6 ounces), washed, cut in half lengthwise,
3/4 cup Cayenne Dressing
1 cup unsalted Virginia peanuts
For crispy corn biscuits:
1 cup all-purpose flour
1/2 cup yellow cornmeal
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons vegetable shortening
1/2 cup cooked corn, well drained
1/4 cup buttermilk
For salad greens:
3/4 pound red leaf lettuce, cored, separated into leaves, washed and dried

Steps:

  • Make the cayenne dressing:
  • In a 7-quart stainless steel bowl, whisk together the cider vinegar, lemon juice, mustard, hot sauce, cayenne pepper, and celery seeds. Add the safflower oil in a slow, steady stream while whisking to incorporate. Season with salt and pepper, and whisk to combine. Transfer 3/4 cup of the dressing to a 1-quart stainless steel bowl, cover tightly with plastic wrap, and set aside until needed. Leave the remaining 3/4 cup uncovered in the 7-quart bowl.
  • Prepare the spicy garden slaw:
  • Preheat the oven to 325 degrees Fahrenheit.
  • Add the prepared green and red cabbages, carrots, red onion, green, red, and yellow bell peppers to the dressing in the 7-quart bowl. Toss to combine thoroughly. Cover tightly with plastic wrap and refrigerate until ready to serve. (The slaw may be kept refrigerated in a covered, noncorrosive container for up to 2 days before serving.
  • Toast the peanuts on a baking sheet in the preheated oven for 10 to 12 minutes, until golden brown. Set the nuts aside at room temperature until needed.
  • Make the biscuits:
  • Preheat the oven to 400 degrees Fahrenheit
  • Place the flour, cornmeal, baking soda, baking powder, and salt in the bowl of an electric mixer fitted with a paddle. Mix on low speed until thoroughly combined, about 30 seconds. Add the shortening and mix on low speed for 1 minute, until the shortening is "cut into" the flour mixture and resembles coarse meal. Add the corn and buttermilk, then mix on low speed until the dough begins to come together, about 30 seconds. Transfer the dough to a clean, dry, lightly floured work surface.
  • Roll the dough out 1/2 inch thick. (If the dough sticks to the rolling pin or work surface, use a small amount of extra flour to prevent sticking.) Cut the dough into 8 biscuits using a 2 1/2 inch biscuit cutter. Form the remaining dough into a ball and roll it out again to a thickness of 1/2 inch. Cut the dough into 4 biscuits. Transfer the biscuits to a nonstick baking sheet. Bake the biscuits on the center rack of the preheated oven for 12 minutes, rotating the baking sheet 180 degrees about halfway through the baking time, until very lightly golden brown. Remove the biscuits from the oven and set aside at room temperature while assembling the salad.
  • Assemble the salad:
  • Divide and arrange the red leaf lettuce leaves on four 10- to 12-inch room-temperature plates.
  • Whisk the dressing in the 1-quart bowl. Dress the red leaf lettuce on each plate with 2 to 3 tablespoons of the dressing. Place an equal amount of spicy garden slaw on the center of each salad.
  • Sprinkle toasted peanuts on each portion of spicy garden slaw. Serve immediately accompanied by the crispy corn biscuits.

SPICY ASIAN SLAW



Spicy Asian Slaw image

This colorful, piquant slaw is made with an assortment of vegetables and herbs commonly used in Asian cuisines. If you don't feel like chopping all the vegetables by hand, use the grater attachment on your food processor.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 18

1 cup mayonnaise
2 tablespoons toasted sesame oil
2 tablespoons mirin or rice-wine vinegar
1/4 cup chili sauce
3 tablespoons freshly squeezed lime juice
1 tablespoon grated ginger
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 teaspoons sesame seeds
1/2 small head red cabbage (about 1 pound)
1/2 head napa cabbage (about 1 pound)
1 turnip, peeled (about 9 ounces)
1 small daikon, peeled (about 8 ounces)
1 large carrot, peeled
4 scallions, thinly sliced on the diagonal
1 red bell pepper, seeded and thinly sliced
1/4 cup finely chopped fresh mint leaves
1/4 cup finely chopped fresh cilantro

Steps:

  • Make the dressing: In a medium bowl, whisk together mayonnaise, sesame oil, vinegar, chili sauce, lime juice, ginger, salt, pepper, and sesame seeds; set dressing aside.
  • Make the slaw: Core the red and napa cabbages, quarter, and slice very thinly. Transfer to a large bowl. Fill bowl with cold water to cover cabbage. Swish cabbage around with hands so any dirt settles to the bottom of the bowl. Lift cabbage, and transfer to a colander to drain. Place in large bowl; set aside.
  • Using the large holes of a box grater, grate the turnip, daikon, and carrot. Add to bowl of cabbage along with scallions, red bell pepper, mint, and cilantro. Add reserved dressing, and toss to combine. Cover with plastic wrap, and let sit at least 2 hours in the refrigerator, but preferably overnight. Serve chilled. Will keep in refrigerator for up to 4 days.

SUMMERTIME SLAW



Summertime Slaw image

As a change from mayonnaise-laden slaw, I created this refreshing alternative. It uses many of the garden vegetables I grow, so it's also economical. I serve it at our family reunion each Fourth of July, and it's always a big hit at get-togethers. -Sharon Payne, Mayfield, Kentucky

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 12 servings.

Number Of Ingredients 13

3/4 cup sugar
3/4 cup white vinegar
1/3 cup canola oil
1 tablespoon water
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon crushed red pepper flakes, optional
1 package (14 ounces) coleslaw mix
2 medium tomatoes, peeled, seeded and chopped
1 large onion, chopped
1 small green pepper, chopped
1 small sweet red pepper, chopped
1/2 cup sweet pickle relish

Steps:

  • In a large saucepan, combine the sugar, vinegar, oil, water, salt, pepper and, if desired, pepper flakes. Cook and stir over medium heat until mixture comes to a boil. Cook 2 minutes longer or until sugar is dissolved. Cool to room temperature, stirring several times., In a large salad bowl, combine the coleslaw mix, tomatoes, onion, peppers and pickle relish. Add the dressing and toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 138 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 291mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 2g fiber), Protein 1g protein.

SPICY GARDEN SLAW



Spicy Garden Slaw image

Perfect dish for the block party, a backyard picnic, or with a sandwich, this special slaw is a real beauty--full of colorful veggies and dressed with a honey-sriracha vinaigrette.

Provided by Target Test Kitchen

Categories     Target Test Kitchen

Time 15m

Yield 8

Number Of Ingredients 11

1 (14 ounce) package coleslaw mix
1 cup very thinly sliced Archer Farms™ Sugar Snap Peas
½ cup thinly sliced radishes
3 green onions, thinly sliced
¾ cup Market Pantry™ Cashews Halves and Pieces
½ cup vegetable oil
½ cup honey
¼ cup rice vinegar
1 tablespoon sriracha sauce
2 teaspoons soy sauce
½ teaspoon salt

Steps:

  • Toss salad ingredients in large bowl. Whisk dressing ingredients in small bowl. Stir into salad. Serve immediately or refrigerate until ready to serve.

Nutrition Facts : Calories 303.9 calories, Carbohydrate 29.5 g, Cholesterol 4 mg, Fat 19.9 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 2.9 g, Sodium 358.5 mg, Sugar 18.1 g

SPICY GARDEN SLAW



Spicy Garden Slaw image

Perfect dish for the block party, a backyard picnic, or with a sandwich, this special slaw is a real beauty--full of colorful veggies and dressed with a honey-sriracha vinaigrette.

Provided by Target Test Kitchen

Categories     Target Test Kitchen

Time 15m

Yield 8

Number Of Ingredients 11

1 (14 ounce) package coleslaw mix
1 cup very thinly sliced Archer Farms™ Sugar Snap Peas
½ cup thinly sliced radishes
3 green onions, thinly sliced
¾ cup Market Pantry™ Cashews Halves and Pieces
½ cup vegetable oil
½ cup honey
¼ cup rice vinegar
1 tablespoon sriracha sauce
2 teaspoons soy sauce
½ teaspoon salt

Steps:

  • Toss salad ingredients in large bowl. Whisk dressing ingredients in small bowl. Stir into salad. Serve immediately or refrigerate until ready to serve.

Nutrition Facts : Calories 303.9 calories, Carbohydrate 29.5 g, Cholesterol 4 mg, Fat 19.9 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 2.9 g, Sodium 358.5 mg, Sugar 18.1 g

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