Simple Spicy Coleslaw Recipe


I can’t take credit for this one, this recipe comes to you by way of the King, my dear husband who is the master of the grill and all things BBQ.

For those of you who adore heat in your food, this coleslaw will become a staple of your summer cooking fare.  {You may spy the delicious “Chicago-style” baked beans in the upper right corner of this picture…recipe coming later today}

I n g r e d i e n t s
1 head of red cabbage
1 small red onion, diced
1/3 cup of chopped cilantro
3 jalapenos, seeded and diced
{sometimes we’ve added shredded carrot about 3 or 4 full carrots shredded in the food processor…but that’s your call.  I think it adds sweetness…King didn’t like it}

1 cup of orange juice
1/2 cup of lime juice
2 T of honey
3 cloves of garlic, crushed
1 cup of extra virgin olive oil

D i r e c t i o n s
1.)  Using the fancy attachment for your food processor, shred the head of purple cabbage.
2.)  Chop the rest of the veggie/herb mix.  Or pulse in your food processor if you are feeling lazy.
3.) Combine dressing ingredients.
4.) Refrigerate dressing for an hour or so, to allow the flavors to meld.
5.) Combine all the ingredients in a glass container.

*This feeds a BOATLOAD of people.  We’ve fed 8 adults with this, and have had enough leftover to feed a small army.

It keeps for about 5 days in the fridge, so give some away to neighbors. It’s the Italian in me, too much food is never a problem and happy byproduct of this recipe.

To your health!

Linking up to:
Centsational Girl’s Fair Weather Forum {BBQ & Picnic Ideas}

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