If you’re looking for a side dish that adds a zesty punch to your meal, Spicy Slaw is the perfect choice. This vibrant mix of shredded cabbage, crisp carrots, and a spicy, tangy dressing is a refreshing accompaniment to barbecue, tacos, or fried chicken. The balance of heat from the spices and the cool crunch of the vegetables makes it a versatile dish that works for any occasion, whether it’s a casual weeknight dinner or a backyard cookout.
Ingredients:
- For the Slaw:
- 4 cups green cabbage, finely shredded
- 2 cups purple cabbage, finely shredded
- 1 cup carrots, julienned or grated
- 2 green onions, thinly sliced
- 1 small jalapeño, finely chopped (optional, for extra heat)
- 2 tablespoons chopped fresh cilantro (optional)
- For the Dressing:
- 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon sriracha or hot sauce (adjust to taste)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for extra spice)
- Salt and black pepper, to taste
Instructions:
- Prepare the Vegetables: In a large mixing bowl, combine the green and purple cabbage, carrots, green onions, and jalapeño. Toss to mix evenly.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, sriracha, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper until smooth.
- Combine: Pour the dressing over the vegetables. Toss well to coat all the ingredients evenly.
- Chill and Serve: Cover and refrigerate the slaw for at least 30 minutes to allow the flavors to meld. Garnish with fresh cilantro before serving, if desired.
Tips:
- For a vegan version, use vegan mayonnaise and substitute honey with agave syrup.
- Add a squeeze of lime juice for an extra citrusy kick.
- Adjust the spice level by increasing or reducing the sriracha, jalapeño, or cayenne pepper.
