Firecracker Coleslaw Recipes

FIRECRACKER COLESLAW

Firecracker Coleslaw image

Whew-wee! Now this is the kind of spicy that can really get a meal going! Crispy, crunchy and full of color, this delicious coleslaw would be perfect for your Fourth of July party or for your next cookout. (There's no mayo in this coleslaw, so consider it picnic approved!)

Provided by Shannon Smith

Time 20m

Number Of Ingredients 14

Ingredients

1 1/2 tsp salt
1 clove garlic, minced
1/2 c cider vinegar
1/3 c sugar
2 Tbsp dijon mustard
2 Tbsp vegetable oil
2 Tbsp juice from jar jalepenos
1-2 tsp your favorite hot sauce
1/2 tsp black pepper
1/2 tsp celery seed
1 bag store bought slaw mix
1 green pepper, chopped
1 red pepper, chopped
2-3 jalepeno peppers, seeded & diced

Steps:

1. Whisk first 10 ingredients for the dressing. Mix chopped peppers into slaw mix, add dressing and refriegerate for at least 30 minutes before serving.

FIRECRACKER COLESLAW

Firecracker Coleslaw image

This is a great tasting and great looking slaw, which is a modification of a good but ordinary red slaw recipe. I decided to make it as bright and flashy as the multicolor impatiens in my garden, so I chose ingredients that have flashy colors.

Provided by lynnski LA

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 head red cabbage, shredded
1 red bell pepper, cut in thin strips
1 small red onion, cut in thin strips
1 carrot, grated using the large hole of a grater
5 green onions, cut in one inch lengths
1 tablespoon chopped Italian parsley
1 teaspoon thyme
3/4 cup rice vinegar
3 tablespoons sugar
1 teaspoon dry mustard
1 teaspoon grated fresh ginger or 1 teaspoon dried ginger

Steps:

Mix all of the slaw ingredients together in a large salad bowl.
Mix the dressing ingredients together.
Pour the dressing over the slaw and toss.
Refrigerate slaw for two hours to allow the flavors to blend.

FIRECRACKER COLESLAW

FIRECRACKER COLESLAW image

Categories Salad Vegetable Side Marinate Fourth of July Quick & Easy

Yield 8 servings

Number Of Ingredients 14

Ingredients

4 cups green cabbage, shredded
2 cups red cabbage, shredded
1 teaspoons salt
2 large carrots, grated
1 large red bell pepper, diced
1 large green bell pepper, diced
1 large orange bell pepper, diced
1 large yellow bell pepper, diced
1 cup sugar
1 cup cider vinegar
¼ cup parsley, chopped
¼ cup water
1 tablespoon dry mustard
2 teaspoons celery seeds

Steps:

In a heavy saucepan, toss the green and red cabbage together with salt. Cover and let stand for 1 hour. Drain off any water that accumulates. Return cabbage to saucepan and toss in the carrots and bell peppers. In a large shaker bottle, combine the remaining ingredients and shake until well blended. Pour dressing over the cabbage mixture and toss. Place the saucepan over medium heat and bring slowly to a boil. Let boil for 1 minute, and cool to room temperature. When slaw is completely cooled, place in an airtight container and freeze at least 24 hours. To serve, thaw in the refrigerator for several hours. Great with Cracked Whole Crabs or Pulled Barbecue!

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