In some parts of the country, there is a bowl of cole slaw gracing the table as a matter of routine. It seems to be more a part of the culinary fabric in the midwest and down south, and that makes me a little jealous.
Deb Perelman of Smitten Kitchen has some interesting thoughts on coleslaw. And quite a few recipes as well. I am right there with her as she ponders the slaw possibilities. She suggests adding cilantro, cumin and green or jalapeno pepper for a Tex-Mex style slaw; coriander, fennel seeds, curry powder and onion for an Indian take; Glass noodles, seedless cucumber and firm-ripe mango with a cayenne, lime and rice vinegar dressing for a Vietnamese twist.
I want to try all of these and more.
But while I love each and every kind of cole slaw, in the end, if I had to pick just one, I’d have to go for something simple, like this guy, a spicy cole slaw with a classic mayo-based dressing and a bit of a kick. This is the slaw I want to see at a barbecue. Probably next to a bowl of Classic Potato Salad with Celery and Fresh Thyme.
Deliciously simple, a classic but with a kick. A great side for your summer barbecues, picnics, or any other gathering!Tweet This
Innovative….no. Classic and comforting, even though it’s a bit spicy – yes. (The spicy comes from a bit of jalapeno, scallions and red onion).
Also try Creamy Blue Cheese and Bacon Coleslaw and Kohlrabi, Green Cabbage, and Broccoli Rabe Slaw.
What to Serve with Spicy Cole Slaw:
- Chipotle Barbecue Turkey Burgers
- Slow Cooker Barbecue Pulled Pork
- Slow Cooker Barbecue Pulled Pork
- The Ultimate BLT Grilled Cheese
- Grilled Mexican Rib-Eye Steaks
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Spicy Cole Slaw
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon milk
- ¼ cup minced scallions
- 2 teaspoons minced jalapeno
- Kosher salt and freshly ground pepper to taste
- 6 cups finely shredded cabbage
- ¼ cup minced red onion
- In a large bowl mix together the sour cream, mayonnaise, milk, scallions, and jalapeno. Season generously with salt and pepper. Add the red onion and cabbage and toss to blend well. Taste and adjust the seasoning.
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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I am coming a little late to the coleslaw party, having always thought I didn’t like it. But I tried some recently and, to my surprise, loved it, so I was inspired to make your coleslaw with Asian style dressing (from Dinner Solved). It was a big hit. This recipe looks great, too, and I will try it soon.
I’ve made a number of your recipes, mostly from The Mom 100, all of which have been delicious and popular with my 6 year old. I’m just getting started on Dinner Solved, but so far the Asian style slaw and the lemon-horseradish potato salad have been appreciatively received and consumed and I’ll make them again. So: thank you!
PS One thing I would love to see in future books is recipe time estimates (prep and total).
PPS I started this comment to let you know that the red onions were left out of the ingredient list, and then I got sidetracked thinking about your other great recipes, almost forgot about those onions.
Thank you so much for writing, and for the nice words, and for letting me know about the onions. I HATE when that happens! Fixed now.