Are you on the hunt for the perfect side dish to complement your barbecue spread? Look no further than this Sweet and Spicy Coleslaw recipe—a mix of crunchy textures, a hint of heat, and a touch of sweetness that comes together in just 20 minutes!
I love a good mayonnaise based coleslaw but sometimes it is fun to mix up your coleslaw dressing.
That's where this spicy slaw recipe comes it. It's perfect for picnics and BBQs, and delivers flavors that will elefate any meal from good to great.
Ingredients
- Fresh Lime Juice: If you're out of limes, I recommend apple cider vinegar.
- Maple Syrup: Honey is a great alternative if maple syrup isn't on hand.
- Ground Cumin: This earthy spice adds depth and a hint of warmth to the dressing; there's really no substitute for its unique flavor profile in this recipe.
- Chipotle Chili Powder: For a milder kick, you could use regular chili powder in its place. A ¼ teaspoon of cayenne pepper or red pepper flakes could also be used in its place.
- Sea Salt: Adjust to taste.
- Extra Virgin Olive Oil: This is a time to pull out your best finishing olive oil.
- Thinly Sliced Cabbage: Green cabbage or purple cabbage both work well. A bag of pre-shredded coleslaw mix can save time and effort.
- Peeled and Grated Carrots: They add color, sweetness, and an additional layer of crunch. If you're looking to switch things up, grated apple makes for a sweet, crunchy alternative.
- Dried Cranberries, Rehydrated: These sweet jewels introduce bursts of tartness and texture. Raisins, with their natural sweetness, can step in if cranberries aren’t your cup of tea.
- Pumpkin Seeds (Pepitas): Add a nutty crunch and a boost of protein. Sunflower seeds are a fantastic substitute for those who prefer a different kind of crunch.
Tips and Tricks
- Taste Test Your Spice Level: Start with the recommended lower amount of chipotle chili powder and adjust according to your heat preference. It's all about finding that sweet (and spicy) spot!
- The Finer, The Better: When slicing your cabbage, think thin, thinner, thinnest. A mandoline slicer, large-holed grater, or attachment for your food processor works well.
- Give It Time to Marinate: This spicy cole slaw gets better with time. After mixing, allow it to chill in the fridge covered with plastic wrap for at least an hour.
- Mix it Up: Garlic powder, dijon mustard, and black pepper are all great additions to the dressing ingredients. For the slaw, green onions, fresh cilantro, and thinly sliced red or sweet yellow onions work well.
More Slaw Recipes
- Kale Apple Slaw: We combine hearty kale with the sweet crunch of fresh apples, all tied together with a tangy dressing that'll dance on your taste buds.
- Mexican Slaw: Packed with bold flavors and colorful ingredients, it's the perfect sidekick to tacos or grilled fish.
- Citrus Slaw: Bright, zesty, and bursting with sunshine, this Citrus Slaw is like a summer day in a bowl.
- Broccoli Slaw: It's a fantastic way to sneak some extra greens onto the dinner table without a fuss.
Sweet Heat Cabbage & Carrot Slaw
This Sweet & Spicy Slaw is a great easy to make side dish that is packed with flavor. If you like sweet heat, you are going to love this slaw recipe.
Servings: 8
Calories: 124kcal
Ingredients
- 3 tablespoons fresh lime juice
- 1 tablespoon maple syrup
- ½ teaspoon ground cumin
- ¼ - ½ teaspoon chipotle chili powder
- ½ teaspoon sea salt
- ¼ cup extra virgin olive oil
- 7 cups thinly sliced cabbage
- 2 carrots peeled and grated
- ½ cup dried cranberries rehydrated
- ¼ cup pumpkin seeds pepitas
Instructions
- In a small bowl combine lime juice, maple syrup, cumin, chipotle chili powder and sea salt. Add olive oil in a steady stream and whisk to combine.
- In a large bowl combine cabbage, carrots and cranberries. Toss with dressing. Refrigerate for one hour. Top with pumpkin seeds.
Nutrition
Calories: 124kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 167mg | Potassium: 181mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2610IU | Vitamin C: 25mg | Calcium: 32mg | Iron: 0.7mg
Rebecca P.
Love those pumpkin seeds!
Wendy Polisi
I know...I can't get enough.
Ken Botts
Great recipe!