With our taste buds searching for a different kind of slaw we rested on this firecracker coleslaw recipe which we find perfect for the Fourth of July and family BBQs.
This is a colorful dish that’s fresh, crunchy and packs some delightful heat thanks to our trusted friend – the jalapeño. In coleslaw? Keep it tastefully weird, right?! This dish is extremely flexible and you can experiment by introducing your own favorite ingredients.
We never stray too far away from the original recipe.
❤ Ingredients that sometimes make a cameo in our dish include fresh crumbled bacon or some chopped Texas pecans.
❤ For those searching for less heat you can reduce or eliminate the fresh jalapeño or add a bit more cabbage.
1 ½ Tablespoons | Salt
1 Clove | Garlic, Minced
½ Cup | Cider Vinegar
⅓ Cup | Sugar
2 Tablespoons | Mustard (We’re keen for Trader Joe’s Garlic Aioli Mustard)
2 Tablespoons | Vegetable Oil
2 Tablespoons | Juice From The Jar Of Pickled Jalapeños (from below)
1 ½ Teaspoons | Hot Sauce (we used Hot Picapeppa Sauce)
½ Teaspoon | Fresh Cracked Black Pepper
½ Teaspoon | Celery Seed
½ Small | Green Cabbage, Cored and Shredded
½ Small | Red Cabbage, Cored and Shredded
3 | Carrots, Peeled and Grated
1 Each | Red, Green and Yellow Bell Peppers, Seeded and Thinly Slivered
2 | Fresh Jalapeño Peppers, Seeded and Thinly Sliced
2 Tablespoons | Minced Pickled Jalapeño Peppers
1. To prepare the dressing combine the salt and garlic in a large mixing bowl by pressing them together with the back of a spoon to make a paste.
2. Add the remaining eight dressing ingredients and whisk until everything is well-combined. Set aside.
3. Add the six slaw ingredients to the dressing and toss/mix well. Let the slaw rest in your fridge for 30 minutes or up to a few hours. This slaw is best served fresh but will last into the following day.
Yield: 10+ servings (enough for a family picnic or party)
~ Joe Paul Reider
Home Style Austin Founder
Keller Williams Realty, Inc.
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