SPICY SLAW
Provided by Tyler Florence
Categories side-dish
Time 2h20m
Yield 8 to 10 cups
Number Of Ingredients 13
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.
SPICY CHILI LIME COLESLAW RECIPE - (3.8/5)
Provided by cecelia26_
Number Of Ingredients 14
Steps:
- Combine coleslaw ingredients in a large mixing bowl. Whisk lime juice with garlic, hot sauce, cumin and salt. Continue to whisk and gradually drizzle in oil. Pour dressing over coleslaw and toss well to coat. Cover and refrigerate or serve immediately. Can be made up to one day ahead.
COLE SLAW
Provided by Tyler Florence
Categories side-dish
Time 2h20m
Yield 12 servings
Number Of Ingredients 13
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.
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.
COLE SLAW WITH PECANS AND SPICY DRESSING
Provided by Tyler Florence
Categories main-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the cabbage, carrots, apples, onion, and pecans in a large bowl. Mix well with your hands and set aside.
- In a small bowl, stir together the mustard, sugar, mayonnaise, ground chipotle, and lemon juice until blended. Season with salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Taste again for seasoning, then mound onto a platter and garnish with mint leaves.
SPICY CHIPOTLE COLE SLAW
Adapted from one of Emeril's recipes, where he did an episode with "crazy tacos". We like to make this and serve it in the fish tacos. I don't use Emeril's fish taco recipe, though. Instead I serve with Recipe #232309. I've change the propotions a bit and added some extras like cilantro and carrots. I really like the onions. Update 6/6/07: I made this tonight and measured everything as I made it, so I've updated the amounts (usually I don't measure, but just eyeball it).
Provided by MathMom.calif
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 52.9, Fat 0.2, Sodium 24.7, Carbohydrate 13.1, Fiber 2.5, Sugar 8.4, Protein 1.5
COLESLAW WITH PECANS AND SPICY DRESSING
This is one of Tyler Florence's recipes, haven't tried it as yet, but when he prepared it looked fantastic.
Provided by Manami
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 302.9, Fat 23.3, SaturatedFat 2.6, Cholesterol 7.6, Sodium 267.1, Carbohydrate 25.1, Fiber 4.8, Sugar 12.6, Protein 2.9
MEXICAN COLESLAW WITH SPICY LIME VINAIGRETTE
A combination of Kalyn's Kitchen's Spicy Mexican Slaw and few adaptions of mine to eliminate the mayo in the dressing.
Provided by princessmommie
Categories Vegetable
Time 15m
Yield 1 1/2 c, 4 serving(s)
Number Of Ingredients 11
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.
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