Best 5 Sweet And Spicy Slaw Recipes
Indulge in a tantalizing culinary adventure with our Sweet and Spicy Slaw journey. Discover a symphony of flavors and textures that dance on your palate. This versatile slaw transcends the boundaries of ordinary side dishes, transforming itself into a versatile companion for your culinary creations. From backyard barbecues to potlucks and weeknight dinners, our diverse slaw recipes cater to every occasion. Dive into the classic Sweet and Spicy Slaw, an explosion of tangy vinegar, sweet sugar, and fiery heat. Embark on a zesty escapade with the Cilantro Lime Slaw, a refreshing fusion of zesty lime, aromatic cilantro, and a hint of jalapeño.
Venture into the depths of umami with the Asian Slaw, a harmonious blend of soy sauce, ginger, and sesame oil. Experience the tropical paradise of the Pineapple Slaw, a vibrant tapestry of sweet pineapple, tangy oranges, and creamy coconut. Prepare to be captivated by the Red Cabbage Slaw, a feast for the eyes and palate, boasting vibrant red cabbage, crunchy carrots, and a tangy dressing. Discover the Southern Charm Slaw, a soulful medley of mayonnaise, mustard, and a touch of sweetness. Each recipe is meticulously crafted to ensure a symphony of flavors that will elevate your culinary repertoire.
SWEET-AND-SPICY SLAW
An oil-and-vinegar dressing keeps this slaw from feeling heavy and greasy, and the spiciness is a good counterpart to sweet notes in barbecue sauces and glazes.
Provided by Bryan Furman
Categories Bon Appétit Side Backyard BBQ Cabbage Peach Vinegar Summer
Yield 8 servings
Number Of Ingredients 10
Steps:
- Whisk vinegar, peach nectar, oil, hot sauce, red pepper flakes, garlic powder, salt, cayenne, and black pepper in a large bowl to combine. Add cabbage and toss until completely coated in dressing. Cover and chill 30 minutes to allow cabbage to soften and flavors to meld together.
- Do Ahead
- Dressing can be made 1 day ahead. Cover and chill.
SWEET AND SPICY SLAW
Steps:
- Cut the cabbages into quarters and remove the cores. Peel the carrots and onion, and slice them into pieces that will fit through the feed tube of a food processor. Fit the food processor with the large-holed grater attachment, and push the cabbage, carrots, and onion through the feed tube to grate. In a large bowl, toss the grated cabbage, carrots, and onions to combine.
- In a medium bowl, whisk together the mayonnaise, mustard, vinegar, sugar, black pepper, and cayenne (whisk until the sugar is dissolved). Toss the dressing with the coleslaw, and season with salt and additional pepper to taste. Cover the slaw with plastic wrap, and chill for at least 2 hours before serving.
PEPPER CRUSTED AHI TUNA WITH SWEET AND SPICY ASIAN SLAW
Steps:
- In a large mixing bowl combine extra virgin olive oil, soy sauce, sesame oil, rice wine vinegar, honey, mayonnaise, lime zest, minced garlic, minced ginger, salt, and brown sugar; set aside. Thinly slice napa cabbage and green cabbage, place into another large mixing bowl. Julienne carrots and add to cabbage, set aside. Combine cabbage with dressing and toss in black sesame seeds, wasabi peas and Tropical Food's Mexicali Fire®. Crust each tuna filet with course ground black pepper. Grill or sauté for 2 minutes on each side until seared, but still raw inside. Slice and plate with Asian slaw.
HONEY BRATS WITH SWEET-AND-SPICY SLAW
The younger ones may prefer a no-frills brat with just ketchup or mustard. Add the slaw for those who want theirs dressed all the way.
Provided by Crafty Lady 13
Categories Lunch/Snacks
Time 34m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Pierce each brat with a fork, and place in a large saucepan. Top with onion and coleslaw mix; sprinkle with caraway seeds. Pour apple cider over cabbage mixture; bring to a boil. Cover, reduce heat to medium, and cook 20 minutes or until cabbage is tender. Remove brats, and set aside.
- Drain cabbage mixture well, reserving 2 tablespoons cooking liquid. Discard remaining cooking liquid. Combine cabbage mixture, reserved cooking liquid, and Thousand Island dressing in a large bowl; toss to coat. Cover and chill.
- Combine mustard and honey in a small bowl; set aside. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add brats to pan; cook about 6 minutes or until golden brown on all sides, turning often and basting with honey mixture. For grown up servings, place 1 brat in a bun with 1/3 cup slaw. For plain servings, server brats in bun without the slaw.
SPICY BBQ TEMPEH SANDWICH WITH SWEET POTATO WEDGES AND ASIAN SLAW
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Asian Slaw: Combine green cabbage, red cabbage, and carrots and toss in a medium serving bowl. Whisk together rice wine vinegar, sugar, lime juice, ground ginger, and salt and pour over salad mixture. Toss and chill until serving.
- Sweet Potato Wedges: Cut each sweet potato into eighths. With a pastry brush, coat each piece lightly with canola oil. Bake in a preheated 425 degree F oven for 20 minutes or until tender. Set aside and keep warm until serving.
- Tempeh: Cut each tempeh cake in half and then cut each piece in two lengthwise. You should end up with 4 semi-square pieces. Score each piece on both sides, diagonally, about 1/8-inch deep. Repeat scoring in opposite direction to create a diamond pattern. In a medium saucepan, bring 2 cups water to boil, add tempeh cakes, and steam for 5 minutes. Remove from heat and place tempeh in a flat bowl or square baking pan and pour soy sauce over top, making sure each piece gets coated. Let set for 5 minutes.
- Arrange tempeh on lightly oiled baking sheet. With a pastry brush, lightly coat the top of each tempeh cake, top and bottom, with barbecue sauce.
- Caramelized Onions: In a medium non-stick skillet, heat canola oil over medium-high heat and add sliced onion. Saute onion until translucent, add the brown sugar, and continue cooking another 1 to 2 minutes. Remove from heat.
- Assembly: Place 1 or 2 slices of BBQ tempeh in a whole grain sandwich bun. Top with caramelized onions. Place on a plate with 4 sweet potato wedges and a serving of Asian slaw. Have a small bowl of barbecue sauce on the side.
- Beverage suggestion: Loose and/or bag Green Tea
Tips:
- Choose the right cabbage: Green cabbage is the most common type of cabbage used for coleslaw, and it provides a crisp and refreshing texture. Red cabbage adds a beautiful pop of color and a slightly sweeter flavor to the slaw, while Savoy cabbage is a softer and more delicate option.
- Shred the cabbage finely: This will help the dressing to coat the cabbage evenly and make the slaw more enjoyable to eat.
- Use a variety of vegetables: Adding other vegetables to your slaw, such as carrots, bell peppers, or radishes, will add color, flavor, and texture. Grated apple or shredded pineapple are also great additions.
- Make your own dressing: The dressing is what really makes a coleslaw special, so don't be afraid to experiment with different ingredients. A classic coleslaw dressing is made with mayonnaise, vinegar, sugar, and mustard. You can also add other spices and herbs, such as celery seeds, caraway seeds, dill, or parsley.
- Let the slaw chill: After you've made the slaw, let it chill in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld and the dressing to set.
Conclusion:
Sweet and spicy slaw is a delicious and versatile side dish that can be served with a variety of main courses. It's also a great way to use up leftover cabbage and other vegetables. With so many different variations, there's sure to be a sweet and spicy slaw recipe that everyone will enjoy.
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