Spicy Jalapeno Coleslaw Food

SPICY CREAMY COLESLAW - RECIPE

Steps:

• Shred the cabbage, carrot, onion and jalapeno pepper into a large bowl. You can also thinly chop them using a chef's knife.
• For the creamy dressing, whisk together all of the ingredients.
• Pour the dressing over the slaw and mix until everything is nicely coated. Adjust for salt.
• Cover and refrigerate at least one hour for the flavors to mingle and develop.
• Serve chilled.

SPICY SOUTHWESTERN SLAW

Steps:

• 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.

SWEET JALAPENO COLESLAW & A PULLED PORK SANDWICH

Steps:

• Jalapeno Coleslaw: Combine Cabbage, Carrots, Jalapeno, Red and Green Onion in a mixing bowl.
• In a separate, small mixing bowl combine remaining (dressing) ingredients. Whisk well to combine.
• Pour 1/4 cup of the Dressing over Cabbage mixture. Toss to combine. Add more dressing until desired level of creaminess is achieved. OPTIONAL, but recommended: Cover and refrigerate for at least 1 hour to allow flavors to incorporate.
• Pulled Pork Sandwich: (I don't really think you guys need a written recipe for this, but I will include instructions for those of you who simply feel more comfortable with instructions.)
• Layer in this order: Slice of Texas Toast, (4 ounces) Pulled Pork, Smear of BBQ Sauce, Coleslaw & Top with Slice of Texas Toast. Enjoy!

JALAPENO CILANTRO COLESLAW RECIPE WITH LIME VINAIGRETTE

Steps:

• Combine the shredded and chopped vegetables in a large bowl and toss to mix.
• Combine all vinaigrette ingredients in a bowl and whisk.
• Pour the lime vinaigrette over the coleslaw and toss to mix.
• Chill if desired

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 SLAW

Steps:

• Whisk together mayonnaise, vinegar, sugar, Tabasco, salt, and pepper until sugar is dissolved, then toss with vegetables.

JALAPENO COLESLAW

Steps:

• Combine the sour cream, mayo, vinegar, oil, garlic, jalapeno, salt, and pepper in a large bowl and mix well. Fold in the coleslaw mix until it is coated in the dressing mixture. Cover the bowl and place in the refrigerator to chill for 1 hour or until ready to serve.

CREAMY & SPICY CHIPOTLE COLESLAW

Steps:

• In a small bowl combine mayonnaise, chipotle pepper, adobo sauce, rice vinegar, sugar and salt. Stir well.
• In a large mixing bowl, add shredded cabbage, carrot, chopped green onion, cilantro, and dressing. Stir to incorporate the sauce.
• Cover and refrigerate for 15 minutes before serving.

SPICY COLESLAW RECIPE

Steps:

• First, wash the coleslaw mixture, pat it dry with a paper towel, and place it in a large mixing bowl.
• Next, thinly slice the jalapeno, onions, and peppers and combine them with the coleslaw mix.
• Then, in a separate small mixing bowl, whisk together the mayo, lemon juice, chili powder, and chipotle powder to create the dressing.
• Last, add the dressing to the coleslaw and toss everything together. Serve as a condiment on your favorite dish or eat it as a stand-alone side.

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!

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.

SPICY JALAPENO CILANTRO SLAW

Steps:

• In a large bowl, whisk together all dressing ingredients.
• Add the cole slaw ingredients to the bowl with the dressing.
• Stir together.
• Serve immediately or after refrigerating for up to two days.
• Serving suggestion: on top of pulled pork sandwiches or fish tacos, or on the side of oven BBQ chicken.

ZESTY LOW-CARB JALAPEñO CABBAGE COLESLAW {KETO, PALEO, GAPS, THM:S, & WHOLE30!}

Steps:

• In a medium-sized bowl, combine shredded cabbage, green onions and cilantro together.
• Set aside while working on the dressing.
• In a small bowl, whisk all ingredients for the salad dressing.
• Toss slaw with dressing.
• Garnish with more fresh cilantro.

CREAMY JALAPEñO BBQ COLESLAW

Steps:

• For the Coleslaw Veggies
• In a large plastic or glass mixing bowl, combine the green cabbage, red cabbage, shredded carrots, and jalapeño.
• Set aside while you prepare the coleslaw dressing.
• In a 2 cup glass measuring cup, combine the mayonnaise, milk, buttermilk, apple cider vinegar, and lemon juice.
• Whisk until smooth.
• Add the sugar, starting with 2 tablespoons, and adding more to taste if desired.
• Then, add the salt and black pepper to the liquid mixture.
• Whisk until well combined.
• Pour the prepared liquid mixture over the cabbage mixture.
• Stir, using a wooden spoon or a spatula, until well coated.
• Taste for seasonings and add additional salt and pepper if desired.
• Cover with plastic wrap and refrigerate for an hour or up to overnight.

SPICY JALAPENO TURKEY BURGERS WITH CREAMY SLAW

Steps:

• To make the aioli place the egg, white wine vinegar, and sea salt into a blender. Secure the lid and blend on the lowest speed while slowly drizzling in the avocado oil. Increase the speed as you go adding the oil steadily until it's completely emulsified, and too thick to blend well. Add the chopped jalapeno, and blend for 5 seconds or so to combine, but not pulverize. This aioli recipe makes 1 cup so 3/4 cup goes in the slaw, with the remainder going on top of the burgers.
• Toss all the ingredients for the creamy slaw together in a large bowl, and set aside.
• Preheat the grill over high heat. Make sure your grill is cleaned and lightly oiled so the burgers don't stick, (poultry burgers are lean). While the grill heats, mix together the ground turkey, sea salt, pepper, coconut aminos, and chopped jalapeno. Form the mixture into 4 patties.
• Rinse any dirt off the portabello mushrooms, remove the stems, and scrape the gills out with a spoon.
• Lower the heat on the grill to medium high, and place the burger patties and portabello mushrooms on the grill evenly spaced for the most even cooking. Grill the mushrooms for 3-4 minutes before turning over and cooking another 3-4 minutes. Cook the burgers for about 8 minutes, or until they're easy to turn over, then cook and additional 6-8 minutes, or until they're no longer pink in the center. The mushrooms will finish before the burgers, just place them on a serving plate and set them aside until the burgers finish.
• Serve the portabello mushrooms topped with lots of slaw, a burger patty, about 1 Tablespoon aioli each, and the tomatoes slices. Serve immediately.
• Leftover burgers are great crumbled into the slaw, and eaten for lunch over the next couple of days.

JALAPENO COLESLAW

Steps:

• Thinly slice the red and white cabbage either by using a large sharp knife, or use a food processor.
• Place the cabbage, onions and chopped jalapeno in a bowl.
• Stir in the mayonnaise and add the Dijon mustard, cayenne pepper, salt and black pepper. Ensure that the cabbage is thoroughly covered.
• Cover and store in the fridge for at least 2 hours before serving.

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.

JALAPEñO COLESLAW

Steps:

• Combine all ingredients and stir well.
• For best taste, refrigerate for a minimum of two hours prior to serving.

JALAPENO COLESLAW

Steps:

• Pull out and measure the ingredients
• In a large bowl, combine the slaw, corn , Jalapenos, red pepper, onion and cilantro. Toss to combine.
• In a small bowl, combine the lime juice and olive oil. Pour over the slaw and toss.
• Season with salt and pepper.
• Serve.
• Enjoy every bite.

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.