Spicy Coleslaw


Plus: More Vegetable Recipes and Tips



  • 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.

Related Articles