Firecracker Coleslaw Recipe

Bring Color And Flavor To Your Table

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.

Foodie Tips:

❤  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.

Ingredients:

The Dressing
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

The Slaw
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

Directions: 

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
Austin Realtor®
Keller Williams Realty, Inc.

❤ Love Food? In a click and a scroll you can visit more of my favorite recipes!

Mini Turkey Cornucopias Recipe

If you’re looking for a creative way to make use of those Thanksgiving leftovers consider this mini turkey cornucopia recipe.

You can stuff these horns o’ plenty with almost anything your appetite desires!

Tips:

  Don’t overcook the bread; it’s best served fresh from the oven. We found that Pillsbury Crescent Recipe Creations Seamless Dough Sheets cut into long  ¼” – ½” strips work well. The number of cornucopias you can yield from your bread recipe will depend on your wrapping technique.

  We bought the paper drinking cups at our local HEB but if you’re cupless you can shape your foil cornucopia liner entirely by hand. It will take a little more foil, time and patience but totally doable in a pinch.

  My favorite pickle is a Wickles Pickle. My favorite mustard is Jack Daniels Old No. 7 Mustard.

Ingredients and Materials:

A Few Pieces  |  Nonstick Aluminum Foil
6-10 Small  |  Paper Drinking Cups
A Few Squirts  |  Cooking Spray
Your Favorite  |  Croissants, Puff Pastry Or Bread Recipe
1  |  Cage Free Egg, Beaten
2 Tablespoons  |  Water
1  |  Pastry Brush
To Stuff And Serve  |  Your Favorite Thanksgiving Fixings (turkey, bacon, lettuce, cheese, tomato, pickle, dressing, mayonnaise, mustard, gravy, etc.)

What To Do:

1. To form the cornucopia, wrap a small piece of foil around a small paper drinking cup. Tuck foil around the rim of the cup and shape the end of the foil into a curvy tail as shown below. Spray the foil on the cornucopia with the cooking spray.

2. Using long strips of your dough start at the small end of the foil cornucopia form and closely wrap the dough around the form from tail to top, leaving no foil exposed. You can connect strips of the dough together by brushing a bit of beaten egg to the ends of the dough when forming. Set aside on a greased cooking sheet.

3. Continue wrapping the cornucopia forms with the dough. When all the cornucopias are complete make an egg wash by adding 2 tablespoons of water to your remaining egg. Brush each cornucopia with the wash using the pastry brush and return it to the cookie sheet.

4. Bake the cornucopias according to the dough-baking instructions. Remove from oven and cool. Free the bread cornucopia from the foil base by gently wiggling the cup from the dough – bend/crush the cup if necessary and discard the cup and foil.

5. Let your guests build their own cornucopias to their preference “Subway sandwich style” or you can make them in advance. Have fun with your stuffings – there are lots of possibilities!

Serves 4-6 hungry folks. 

Gobble ’till you wobble and make it a great Thanksgiving!

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.