Spicy Rainbow Coleslaw
Spicy Rainbow Coleslaw offers a refreshing and flavorful twist on the traditional coleslaw with a vibrant blend of crisp vegetables and a spicy, creamy dressing.
Equipment
- Large Bowl For mixing the salad
- Knife For chopping and shredding vegetables
- Cutting board To prepare vegetables
- whisk For mixing the dressing
Ingredients
- Mixed Cabbage (Green and Red) thinly sliced
- Carrots shredded
- Jalapeños or Fresh Chili Peppers finely chopped, adjust to taste
- Fresh Cilantro finely chopped
- Green Onions finely chopped
- Mayonnaise or Greek Yogurt for the creamy dressing
- Lime Juice or Vinegar to add acidity and brightness
- Honey or Maple Syrup to add a touch of sweetness
- 1/2 teaspoon Chili Powder adjust to taste
- Hot Sauce adjust to taste
Instructions
- Prepare and shred the vegetables: thinly slice green and red cabbage, shred the carrots, and finely chop jalapeños, cilantro, and green onions. Ensure uniform cuts for consistent texture and bite.
- Dry salt the cabbage lightly by sprinkling salt over it and tossing gently. Let it sit for 10 minutes to draw out excess moisture, which helps maintain a crisp texture.
- Make the spicy dressing by whisking together mayonnaise or Greek yogurt, lime juice, honey, chili powder, and hot sauce. Taste and adjust the heat, sweetness, and acidity balance.
- Toss the salad by combining the drained cabbage, carrots, jalapeños, and herbs in a large bowl. Pour the dressing over the vegetables and toss thoroughly to coat evenly.
- Chill the coleslaw in the refrigerator for at least 30 minutes to allow flavors to meld and intensify, enhancing the spicy, creamy layers.
- Serve with garnishes such as fresh cilantro or a squeeze of lime juice for added freshness and brightness just before serving.
Notes
- Substitute mayonnaise with vegan mayo or use oil-based dressing for vegan or dairy-free options.
- Adjust heat level by reducing jalapeños or hot sauce; remove seeds for less heat.
- Prepare the coleslaw a few hours or a day ahead; garnish fresh just before serving.
- Dry salting cabbage helps prevent sogginess; add dressing just before serving to keep crunch.
- Substitute napa cabbage or shredded kale for cabbage and grated radish or daikon for carrots for variations.
- Store leftovers refrigerated up to 3 days; do not reheat; freeze up to 2 months with slight texture changes.
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