Kickin Cole Slaw Recipes

KICKIN COLESLAW

Steps:

• Chop carrot, celery, onion, and parsley very fine - I like to use my food processor for that. Chop the cabbage very fine or grate it in the food processor.
• Drain pineapple chunks and sprinkle with 2 tablespoons of sugar. Let drain some more after you put the sugar on them.
• Combine dressing, mayonnaise, and Creole seasoning in small bowl - whisk to incorporate - then add sweetened pineapple. Sometimes I add ¼ cup of poppy seed dressing or apricot jam for a little more sweetness.
• In a large bowl toss cabbage, carrot, onion, and celery until combined. Add dressing & pineapple chunks and toss to coat evenly. Chill until surving.

KICKED UP COLE SLAW

Steps:

• In a large bowl, mix together all the slaw ingredients. Allow to sit in refrigerator for 30 minutes before serving. Serve alone or on top of sandwiches.

KICKIN' CHIPOTLE FRIED CHICKEN TENDERS WITH COOL CUCUMBER SLAW

Steps:

• Pour chipotle peppers and adobo sauce into a blender. Add 2 cups buttermilk; cover and process until peppers are completely pureed.
• Place chicken in a large zip top plastic bag and pour buttermilk mixture and remaining buttermilk over chicken. Refrigerate for at least 3 hours or up to overnight.
• Combine the masa, panko, salt and pepper in a large zip top plastic bag. Drain chicken pieces; add to masa mixture, 1 at a time, and shake to coat. Shake off excess; place on waxed paper for 15 minutes before frying.
• Heat 4 inches of oil to 375 degrees F in a large cast iron skillet.
• Fry chicken for about 4 minutes on each side or until browned on all sides. Remove chicken from skillet and place on a paper towel lined platter. Once well drained, keep chicken warm on a wire rack over a baking sheet in a oven preheated to 300 degrees F.
• Serve chicken on a large platter with Cool Cucumber Slaw. Garnish with Cilantro and cucumber wedges.
• Stir together the cucumber and salt. Place in a colander over a mixing bowl. Refrigerate for 1 hour. Discard liquid and place cucumber in mixing bowl. Add yogurt, lime juice, mint, cilantro, carrot, scallion and sugar to the cucumber. Mix until well combined. Cover and refrigerate at least 3 hours, preferably overnight.

KICKIN' COLE SLAW

Steps:

• Mix everything but the carrot and cabbage, then whisk till smooth. Stir in cabbage and carrots. Refridgerate overnight for best results, but you can serve it immediately.

CREAMY COLE SLAW

Steps:

• Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

COLORFUL COLESLAW WITH A KICK

Steps:

• In a large bowl, combine green cabbage, red cabbage, red bell pepper, yellow bell pepper, red onion, carrots, and cilantro. In a small bowl, mix together olive oil, lime juice, cumin, garlic, and hot pepper sauce. Toss dressing with cabbage mixture until evenly coated. Season with salt and pepper. Let stand 30 to 60 minutes before serving.

EMERIL LAGASSE'S COLESLAW

Steps:

• In large bowl, combine mayonnaise, mustard, sugar, vinegar, buttermilk, celery seeds, salt, pepper and cayenne.
• Whisk to combine.
• With food processor, shred cabbages, carrot and onion.
• Add to bowl with diced bell pepper and minced parsley.
• Toss well to combine.
• Chill, covered in refrigerator until time to serve.
• Better when it has chilled, but be sure to toss again before serving as dressing sinks to the bottom.

KICKIN' COLESLAW

Steps:

• 1. After you slice your cabbage, add all ingredients into one large bowl and mix. Super easy!