5.0 1

Spicy Coleslaw

Plus: More Vegetable Recipes and Tips

  • Servings: 16

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace


  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 cup mayonnaise
  • 4 small shallots, coarsely chopped
  • 1 to 2 jalapeños, finely chopped with their seeds
  • 3 tablespoons finely chopped canned green chiles
  • 2 garlic cloves, finely chopped
  • 2 tablespoons finely chopped fresh cilantro
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon malt vinegar
  • Salt
  • 2 to 3 tablespoons fresh lime juice
  • 6 cups shredded green cabbage
  • 3 cups shredded red cabbage
  • 1 large red bell pepper, cut into matchsticks
  • 1 large yellow bell pepper, cut into matchsticks
  • 1 large green bell pepper, cut into matchsticks
  • 2 medium carrots, coarsely shredded


  1. In a small dry skillet, toast the cumin and coriander seeds over moderate heat, stirring, until fragrant, about 2 minutes. Let cool, then grind to a powder in a mortar or spice grinder.
  2. In a blender or food processor, combine the mayonnaise, shallots, jalapeños, canned chiles, garlic, cilantro, maple syrup, Worcestershire, mustard, vinegar, and ground spices; process until smooth. Season with salt and the lime juice.
  3. In a large bowl, mix the green and red cabbage with the bell peppers and carrots. Add the dressing and toss well to coat. Refrigerate until slightly chilled or for up to 3 hours. Season with salt before serving.

Make Ahead

The dressing can be refrigerated for up to 1 day.

Contributed By Published July 1997

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

You May Also Like


488395 2013-12-06 Dean Fearing spring|summer|barbecue-cookout|american|southwestern-tex-mex|salads|side-dishes|16|fast july-1997,dean fearing,the mansion,spicy coleslaw,cabbage salad,bbq side dish,barbecue side dish recipes,spicy-coleslaw 488395