About a month ago I had spicy coleslaw at a restaurant with my meal. And, as I was eating this coleslaw, I thought ‘I need this coleslaw in my life’ and so I came home and decided to recreate it. Not only did I recreate that coleslaw but I think mine is even better than that inspirational dish!
This coleslaw packs a bit of heat, but it is easily moderated depending how many and what types of chili peppers you use. I went with one jalapeno and one cubanelle and half a red bell pepper this time. Last time I made it, I used one red jalapeno (which was fairly sweet as it turns out), one green jalapeno, a green cubanelle, and half an orange bell pepper. Whatever choice of peppers you use, try to use a variety of colors. As with my Green Bean Salad with Goat Cheese and Almonds and my Mango Cucumber and Brown Rice Salad, bright, interesting colors make a salad very pretty and as inviting to look at as it is to eat.
For the finishing touches, mayonnaise and sour cream provide the creaminess this salad needs and a tablespoon or two of lime juice gives it a great acidic tang which will keep you coming back for more.
While this recipe is great served with burgers or as a side dish for a bbq, where it really shines is when paired with my spicy, smoky pulled chicken taco filling. You, unfortunately, will have to wait a whole week for me to be able to post that pulled chicken recipe! Last time I made it, it was too late in the day by the time it was done to take the photos. Not only was the light getting dim but the family would have eaten me if I had made them wait any longer. And I have some really awesome apple recipes all set to go for the next couple posts, so I’m thinking next Wednesday would be a good time to get it in.
ETA: Your wait is over! My recipe for Beer Braised Pulled Chicken Tacos is now up on the site. Make these two dishes together. You won’t be sorry.
Spicy Jalapeno and Lime Coleslaw
- 6 cups cabbage thinly sliced, about 1/2 a head
- 1/2 bell pepper thinly sliced
- 1 jalapeno seeded and thinly sliced
- 1 cubanelle pepper thinly sliced
- 1/2 med red onion thinly sliced
- 3 tbsp mayonnaise
- 3 tbsp sour cream
- 1-2 tbsp lime juice
- 1/2 tsp kosher salt
- Add cabbage, peppers, and onion to a large bowl.
- Mix together mayo, sour cream, lime juice, and salt until well blended.
- Toss cabbage mixture with dressing until it's thoroughly mixed.