Best 2 Spicy Garden Slaw Recipes

In the realm of culinary delights, Spicy Garden Slaw stands as a vibrant and refreshing salad that tantalizes the taste buds with its harmonious blend of flavors and textures. This delectable dish features a symphony of crisp vegetables, including shredded cabbage, carrots, and red onion, tossed in a tangy and slightly spicy dressing. The dressing, a clever fusion of mayonnaise, vinegar, Dijon mustard, and a hint of cayenne pepper, elevates the salad with a piquant kick. This recipe offers variations to suit diverse preferences, including a creamy version with sour cream and a vegan option that substitutes mayonnaise with silken tofu. Additionally, the article provides a delightful twist on the classic slaw with a scrumptious Asian-inspired Peanut Dressing, introducing a nutty and umami-rich flavor profile to the mix.

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SPICY GARDEN SLAW

Spicy Garden Slaw image

Perfect dish for the block party, a backyard picnic, or with a sandwich, this special slaw is a real beauty--full of colorful veggies and dressed with a honey-sriracha vinaigrette.

Provided by Target Test Kitchen

Categories Trusted Brands: Recipes and Tips Target Test Kitchen

Time 15m

Yield 8

Number Of Ingredients 11

Ingredients

1 (14 ounce) package coleslaw mix
1 cup very thinly sliced Archer Farms™ Sugar Snap Peas
½ cup thinly sliced radishes
3 green onions, thinly sliced
¾ cup Market Pantry™ Cashews Halves and Pieces
½ cup vegetable oil
½ cup honey
¼ cup rice vinegar
1 tablespoon sriracha sauce
2 teaspoons soy sauce
½ teaspoon salt

Steps:

Toss salad ingredients in large bowl. Whisk dressing ingredients in small bowl. Stir into salad. Serve immediately or refrigerate until ready to serve.

Nutrition Facts : Calories 303.9 calories, Carbohydrate 29.5 g, Cholesterol 4 mg, Fat 19.9 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 2.9 g, Sodium 358.5 mg, Sugar 18.1 g

SPICY GARDEN SLAW

Spicy Garden Slaw image

Provided by Marcel Desaulniers

Categories Salad Mixer Vegetable Side Fourth of July Vegetarian Peanut Corn Bell Pepper Carrot Healthy Cabbage Lettuce Pescatarian Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 30

Ingredients

For cayenne dressing:
3 tablespoons cider vinegar
2 tablespoons fresh lemon juice
2 teaspoons Dijon-style mustard
1 teaspoon hot sauce
1/2 teaspoon ground cayenne pepper
1/2 teaspoon celery seeds
1 cup safflower oil
salt and freshly ground black pepper to taste
For spicy garden slaw:
1/2 small head green cabbage (about 3/4 to 1 pound), outer leaves removed,
1/2 small head red cabbage (about 3/4 to 1 pound), outer leaves removed,
1/4 pound carrots, peeled, ends trimmed, and cut lengthwise into sticks 3
1 medium red onion (about 6 ounces), peeled and thinly sliced
1 medium green bell pepper (about 6 ounces), washed, cut in half lengthwise,
1 medium red bell pepper (about 6 ounces), washed, cut in half lengthwise,
1 medium yellow bell pepper (about 6 ounces), washed, cut in half lengthwise,
3/4 cup Cayenne Dressing
1 cup unsalted Virginia peanuts
For crispy corn biscuits:
1 cup all-purpose flour
1/2 cup yellow cornmeal
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons vegetable shortening
1/2 cup cooked corn, well drained
1/4 cup buttermilk
For salad greens:
3/4 pound red leaf lettuce, cored, separated into leaves, washed and dried

Steps:

Make the cayenne dressing:
In a 7-quart stainless steel bowl, whisk together the cider vinegar, lemon juice, mustard, hot sauce, cayenne pepper, and celery seeds. Add the safflower oil in a slow, steady stream while whisking to incorporate. Season with salt and pepper, and whisk to combine. Transfer 3/4 cup of the dressing to a 1-quart stainless steel bowl, cover tightly with plastic wrap, and set aside until needed. Leave the remaining 3/4 cup uncovered in the 7-quart bowl.
Prepare the spicy garden slaw:
Preheat the oven to 325 degrees Fahrenheit.
Add the prepared green and red cabbages, carrots, red onion, green, red, and yellow bell peppers to the dressing in the 7-quart bowl. Toss to combine thoroughly. Cover tightly with plastic wrap and refrigerate until ready to serve. (The slaw may be kept refrigerated in a covered, noncorrosive container for up to 2 days before serving.
Toast the peanuts on a baking sheet in the preheated oven for 10 to 12 minutes, until golden brown. Set the nuts aside at room temperature until needed.
Make the biscuits:
Preheat the oven to 400 degrees Fahrenheit
Place the flour, cornmeal, baking soda, baking powder, and salt in the bowl of an electric mixer fitted with a paddle. Mix on low speed until thoroughly combined, about 30 seconds. Add the shortening and mix on low speed for 1 minute, until the shortening is "cut into" the flour mixture and resembles coarse meal. Add the corn and buttermilk, then mix on low speed until the dough begins to come together, about 30 seconds. Transfer the dough to a clean, dry, lightly floured work surface.
Roll the dough out 1/2 inch thick. (If the dough sticks to the rolling pin or work surface, use a small amount of extra flour to prevent sticking.) Cut the dough into 8 biscuits using a 2 1/2 inch biscuit cutter. Form the remaining dough into a ball and roll it out again to a thickness of 1/2 inch. Cut the dough into 4 biscuits. Transfer the biscuits to a nonstick baking sheet. Bake the biscuits on the center rack of the preheated oven for 12 minutes, rotating the baking sheet 180 degrees about halfway through the baking time, until very lightly golden brown. Remove the biscuits from the oven and set aside at room temperature while assembling the salad.
Assemble the salad:
Divide and arrange the red leaf lettuce leaves on four 10- to 12-inch room-temperature plates.
Whisk the dressing in the 1-quart bowl. Dress the red leaf lettuce on each plate with 2 to 3 tablespoons of the dressing. Place an equal amount of spicy garden slaw on the center of each salad.
Sprinkle toasted peanuts on each portion of spicy garden slaw. Serve immediately accompanied by the crispy corn biscuits.

Tips:

For a spicier slaw, use a hotter variety of pepper, such as a jalapeño or serrano pepper.
If you don't have a mandoline, you can use a sharp knife to thinly slice the cabbage and carrots.
Be sure to rinse the cabbage and carrots well before slicing, to remove any dirt or debris.
If you're making the slaw ahead of time, be sure to drain off any excess liquid before serving.
Serve the slaw chilled, for a refreshing and flavorful side dish.

Conclusion:

This spicy garden slaw is a delicious and healthy side dish that's perfect for any occasion. It's easy to make, and it's packed with fresh vegetables and herbs. The spicy dressing adds a nice kick, and the slaw is sure to be a hit with everyone who tries it. So next time you're looking for a new side dish to try, give this spicy garden slaw a try. You won't be disappointed!