Spicy Sweet Jalapeño Coleslaw Food

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.

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:

• 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.

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:

• 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.

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.

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.