Cole Slaw With Pecans And Spicy Dressing Recipes

SPICY COLESLAW

Steps:

• Mix everything together, using as much hot sauce as desired.
• Refrigerate for at least an hour before serving (if you can wait that long).

SPICY SLAW

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.

COLESLAW WITH PECANS AND SPICY DRESSING

Steps:

• Combine the cabbage, carrots, apples, onions and pecans in a large bowl; mix well with your hands and set aside.
• In a small bowl, stir together mustard, sugar, cayenne, red pepper flakes[if using],cumin, mayonnaise and lemon juice until blended. Season with salt and freshly ground pepper.
• Pout the dressing over the cabbage mixture and toss well to coat. Taste again for seasoning.
• Mound onto a platter and garnish with mint leaves.

COLE SLAW

Steps:

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

CREAMY CRISPY COLESLAW WITH PECANS

Steps:

• Prepare the dressing by combining the mayonnaise, sour cream, vinegar, honey, lemon juice and some salt and pepper in a large mixing bowl. Whisk together to mix.
• Add the green and red cabbage, kale, carrots, apples and onions. Toss well to coat everything evenly and mix. Set aside while you toast the pecans. Set a large dry pan over medium to high heat and add the pecans. Brown the pecans all over, 5 to 6 minutes. Remove from the pan, roughly chop and then sprinkle them over the top of the coleslaw.

SPICY CHIPOTLE COLE SLAW

Steps:

• Make the dressing first. Combine the chipotle peppers, mayonnaise, honey and lime juice.
• In another large bowl, combine the cabbages, onions and carrots. Drizzle the dressing over the top, sprinkle cilantro over the whole thing, and toss well to combine.
• Season with salt and pepper as desired and chill until serving time.

SPICY COLESLAW

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.

MEXICAN COLESLAW WITH SPICY LIME VINAIGRETTE

Steps:

• Thinly slice cabbage. Slice green onions, and wash, dry and chop cilantro. Combine cabbage, green onions and cilantro in large salad bowl.
• Process lime juice through chipotle in adobo sauce, if desired, in a blender until blended.
• Mix dressing into cabbage mixture. Season to taste with pepper and serve immediately, or chill for a few hours.
• This salad will keep well overnight in the refrigerator, but the lime juice will cause the red cabbage to bleed color and turn the salad slightly pink.