Spicy coleslaw. With a lip-smacking spicy dressing, this is the ultimate crowd pleasing salad for your next backyard barbecue. Crunchy bites of shredded cabbage and carrot coated in the best creamy dressing is the base of this all-time favorite. Irresistibly delicious!
So, I’m probably not the only person obsessed with salads, right? From classics to fusion salad recipes, my menu is always loaded with all sorts of flavorful salads. Honestly, my love for salads is beyond measurable.
Well, everyone knows that the classic coleslaw makes your backyard summer barbecue and gatherings even more delicious. But, how about adding a spicy kick to your favorite summer staple, and making this spicy coleslaw? Sounds amazing, right?
I totally love this spicy version of coleslaw. It’s a super cool idea to bring a delicious twist to a very classic dish. And that touch of heat literally pairs really well with the tangy flavor of mayonnaise.
As you already know, the one ‘must’ ingredient in a coleslaw is green cabbage. But, you can be versatile with the addition of red cabbage. The shades of purple and light green certainly improves the aesthetic appeal of this spicy coleslaw. Clearly, it’s a great way to add in more color and nutrition to this salad.
Once you have shredded the green and red cabbages, you’ll need to think outside the box to get the right level of heat in this coleslaw. And that’s where chopped green chilies come to play. Add more or less depending on your tolerance level. As we are talking about a spicy version of coleslaw here, I like keep the seeds, however, remove them if the chilies are too hot.
Alright, now that the main elements are sorted, it’s time to think about the spicy creamy dressing. Start with the classic ingredients like mayonnaise, dijon mustard and apple cider vinegar. Then, move on to the spicy ingredients like cayenne pepper and ground black pepper. I also like to add a generous pinch of ground cumin to add another level of flavor.
Simple white sugar is one of the classic ingredients of a good coleslaw dressing. However, I omitted it from my ingredient list as the cabbages are sweet enough for me. So sugar is totally optional in this spicy coleslaw recipe. Add or take away according to your taste preferences.
Now, all you need to do is coat the cabbages in the dressing. You can either serve this immediately or chill in the refrigerator for an hour to allow the flavors to develop.
I love this spicy salad with dishes that include savory meats like pulled meat, burgers, kebabs, fried chicken etc.
More salad recipes:
- Spicy Pasta Salad with Balsamic Vinaigrette
- Mediterranean Chickpea Salad
- Chana Chat | Healthy Chickpea Salad
- Baked Kale Chips Salad
- Tomato and Onion Summer Salad
- Challas | Sarlas | Kerala Onion Salad
Spicy Coleslaw | Video
Ingredients
- 2 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 cups carrots cut into long sticks
- 1 green chili chopped
- 2 tablespoon chopped coriander cilantro leaves
- 1 cup mayonnaise
- 2 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon ground cumin cumin powder
- ¼ teaspoon cayenne pepper
- 1 teaspoon sugar optional (I didn’t use sugar)
- Salt and pepper to taste
Instructions
- Place green cabbage, red cabbage, carrot, green chilies and coriander (cilantro) leaves in a large bowl.
- To make the dressing, place mayonnaise, dijon mustard, apple cider vinegar, cayenne pepper, ground cumin, and sugar (if using). Season with salt and pepper. Whisk to combine.
- Pour the dressing on shredded cabbage. Toss.
- Chill 1 hour in refrigerator before you serve.
- Serve with fried chicken, burgers, pulled meat and tacos.
Video
Nutrition
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Kirsty Jackson says
What a great idea Rose. This is the perfect way to include more veggies in the diet without compromising the taste. I love everything on your blog.
Bricofemme says
This was the only salad that totally disappeared before the end of the picnic, it was that good. I forgot the sugar, but everything else was there. People were going back for seconds before they had even tried other dishes. I’m keeping this in my “tried and true” recipe binder!