Spicy Slimmers Coleslaw Recipes

SPICY COLESLAW

Steps:

• In a large bowl, combine cabbages, red and yellow peppers and carrot until well blended.
• Process remaining ingredients in a blender until smooth and adjust seasoning.
• Pour dressing over vegetables and toss to combine.
• Recheck seasoning and serve.

SPICY COLESLAW

Steps:

• Toss the coleslaw mix, mayonnaise, pickled jalapenos and pickling juice, vinegar, oil, onion and salt and pepper to taste in a large bowl. If the slaw seems too dry, add more vinegar and oil.

SWEET AND SPICY COLESLAW

Steps:

• Cut cabbage in quarters and remove core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate. In a large bowl, toss vegetables together.
• In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap and chill for at least 2 hours before serving.

SPICY COLESLAW

Steps:

• Cut the cabbage in half and remove the core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl.
• In a separate bowl, whisk together the remaining ingredients.
• Pour the dressing over the cabbage and toss. Season to taste.
• The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving.

SPICY COLESLAW

Steps:

• In a large bowl, combine cabbage, cucumber, tomato, green pepper and green onions; set aside. In a small bowl, combine remaining ingredients; mix well. Pour over cabbage mixture and toss gently. Cover and chill for 2 hours; stir before serving.

SPICY SLIMMER'S COLESLAW

Steps:

• Coarsely chop up the cabbage and carrots and place in a salad bowl.
• In another bowl mix salad dressing (do not substitute mayonnaise, it doesn't taste the same), add lemon juice, and hot horseradish. Try 2 tablespoons of horseradish, taste, if you want it hotter add a little more at a time. If it's too hot, add a tiny bit more salad dressing. Mix well. Taste will cool a little bit once it's added to the veggies.
• Next mix into salad bowl containing cabbage and carrots. We are so used to seeing lots of dressing on our food at first you will think you do not have enough - but mix it in thoroughly and you will have just a light coating of dressing over the veggies. It tastes great and has far fewer calories than store bought.