Spicy Coleslaw

Plus: More Vegetable Recipes and Tips

  • Servings: 16
KEY: Spring, Summer, Barbecue/Cookout, American, Southwestern/Tex-Mex, Salads, Side Dishes, Fast

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Ingredients

  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 cup mayonnaise
  • 4 small shallots, coarsely chopped
  • 1 to 2 jalapeƱos, 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

How to make this recipe

  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

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