Honey Brats With Sweet And Spicy Slaw Recipes

SPICY SLAW

Steps:

• Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl. In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator before serving.

HONEY BRATS WITH SWEET-AND-SPICY SLAW

Steps:

• Pierce each brat with a fork, and place in a large saucepan. Top with onion and coleslaw mix; sprinkle with caraway seeds. Pour apple cider over cabbage mixture; bring to a boil. Cover, reduce heat to medium, and cook 20 minutes or until cabbage is tender. Remove brats, and set aside.
• Drain cabbage mixture well, reserving 2 tablespoons cooking liquid. Discard remaining cooking liquid. Combine cabbage mixture, reserved cooking liquid, and Thousand Island dressing in a large bowl; toss to coat. Cover and chill.
• Combine mustard and honey in a small bowl; set aside. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add brats to pan; cook about 6 minutes or until golden brown on all sides, turning often and basting with honey mixture. For grown up servings, place 1 brat in a bun with 1/3 cup slaw. For plain servings, server brats in bun without the slaw.

SWEET AND SPICY SLAW

Steps:

• In a large mixing bowl combine slaw mix and red onion; set aside.
• In a small mixing bowl, stir together remaining ingredients and pour over slaw mix. Toss to combine. Adjust seasoning with salt and pepper, if desired.
• Refrigerate 1 hour before serving.

SWEET AND SPICY SLAW

Steps:

• Cut the cabbages into quarters and remove the cores. Peel the carrots and onion, and slice them into pieces that will fit through the feed tube of a food processor. Fit the food processor with the large-holed grater attachment, and push the cabbage, carrots, and onion through the feed tube to grate. In a large bowl, toss the grated cabbage, carrots, and onions to combine.
• In a medium bowl, whisk together the mayonnaise, mustard, vinegar, sugar, black pepper, and cayenne (whisk until the sugar is dissolved). Toss the dressing with the coleslaw, and season with salt and additional pepper to taste. Cover the slaw with plastic wrap, and chill for at least 2 hours before serving.