Spicy Slimmers Coleslaw Food

SWEET AND SPICY COLESLAW

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

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

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 ASIAN COLESLAW

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.

CREAMY & SPICY COLESLAW

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

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 SLIMMER'S COLESLAW

Steps:

• Coarsely chop up the cabbage and carrots and place in a salad bowl.
• In another bowl mix salad dressing (do not substitute mayonnaise, it doesn't taste the same), add lemon juice, and hot horseradish. Try 2 tablespoons of horseradish, taste, if you want it hotter add a little more at a time. If it's too hot, add a tiny bit more salad dressing. Mix well. Taste will cool a little bit once it's added to the veggies.
• Next mix into salad bowl containing cabbage and carrots. We are so used to seeing lots of dressing on our food at first you will think you do not have enough - but mix it in thoroughly and you will have just a light coating of dressing over the veggies. It tastes great and has far fewer calories than store bought.

SWEET AND-SOUR COLESLAW

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.

SPICY MEXICAN COLESLAW

Steps:

• Combine all salad ingredients and mix well.
• Combine all dressing ingredients and toss well with salad ingredients.
• Refrigerate until ready to serve.
• This slaw gets better if it has a chance to sit for a few hours before serving and it's even good the next day.