1 (1-pound) head savoy cabbage, thinly sliced (about 8 cups)
2 cups thinly sliced scallions
2 cups thinly sliced carrots (we used 2 cups of julienned carrots)
½ cup Kimchi Base Sauce (recipe for the Kimchi Base Sauce below)
1 tablespoon unseasoned rice vinegar
Take a large bowl out and add all the ingredients to it, tossing to combine. Serve immediately.
Kimchi Base Sauce
6 garlic cloves
1 ¾ cups (14 oz.) water
1 cup coarse gochugaru (Korean red pepper flakes) (we couldn’t find any gochugaru so we just used ½ cup red pepper flakes and ½ cup of Annie Chun’s gochujang sauce)
½ cup granulated sugar
¼ cup table salt
1 tablespoon freshly ground black pepper
Add the garlic and ½ cup of water to a blender and process until smooth, stopping when needed to scrape down the sides.
In a large bowl add the remaining ingredients to it, stirring to combine until the sugar’s completely dissolved. Mix in the garlic mixture. Store in the fridge in an airtight container for up to 2 months. Makes about 2 ½ cups.
This is a spicy slaw but it makes you want to keep coming back for more ! If there’s one downside to it, it’s that thanks to the Kimchi Base Sauce, the slaw is kind of salty. Next time we make this we’ll cut down on the amount of salt added in.
We got this recipe from the cookbook “the South’s Best Butts”.
We weren’t paid in any form to promote Annie Chun or the “the South’s Best Butts”.
1 (14 oz.) package shredded cabbage with carrot (coleslaw mix)
1 to 2 fresh jalapeño chile peppers, finely chopped (we used 2 jalapeños that were big enough they could’ve been used for jalapeño poppers)
2 Tbsp. chopped fresh cilantro
1 (6 oz.) container plain fat-free Greek yogurt
1/3 cup fat-free mayonnaise (we used regular mayonnaise)
1 Tbsp. lime juice
1 tsp. ground cumin
¼ tsp. salt (we used kosher salt)
Take a large mixing bowl out and mix the cabbage, jalapeño and cilantro together. In a small bowl, make the dressing by whisking together the yogurt, mayonnaise, lime juice, cumin and salt. Pour the dressing over the cabbage mixture, tossing to make sure everything’s coated in the dressing. Cover and place in the fridge until ready to eat.
Oh boy does this slaw live up to its name ! You can taste some tanginess in the dressing but this was so spicy we could only eat a small amount at a time so perhaps next time we make this, if the peppers are the same size, we’ll just use one jalapeño next time.
1 cup cucumber, chopped (we removed the seeds and took the skin off before chopping)
½ small red onion, sliced
2 Tbsp. dried Fresno chile pepper (we couldn’t find any so we used dried chipotle peppers instead) (they never said how they should be prepped so we just minced it and kept the seeds)
3 Tbsp. fresh lime juice
2 Tbsp. olive oil (we used extra-virgin olive oil)
Salt and pepper to taste
1/3 cup fresh cilantro, chopped
Take a large mixing bowl out and mix the cabbages, mango, cucumber, red onion and chile together in it. Add the lime juice and olive oil in, tossing to coat. Add salt and pepper if you think it needs any. Fold in the cilantro and garnish with cilantro sprigs on top.
This is a colorful slaw that we hope you enjoy as much as we did !
½ tsp. pepper (we used freshly ground black pepper)
2 canned chipotle chile peppers in adobe sauce, finely chopped (since the peppers were so small we used 4 of them)
1 (16 oz.) pkg. shredded coleslaw mix
1 carrot, shredded
½ cup minced fresh cilantro
Take a large mixing bowl out and mix the first 9 ingredients together in it until combined. Add in the remaining ingredients, stirring until all components are coated in the dressing. Serve the slaw right away or cover and let chill for at least 1 hour.
This is one of our favorite coleslaw recipes ! It’s got an awesome blend of heat and acidity and it’s just a great, fresh tasting dish. There’s also plenty of crunch from the coleslaw mix. You can eat this right away but it’s better in our opinion when it’s chilled. We hope you’ll try this dish and love it as much as we did.
1 Tbsp. olive oil (we used extra-virgin olive oil)
2 tsp. Sriracha (hot chile sauce)
1 tsp. bottled ground fresh ginger (we used ground ginger)
½ tsp. honey
½ tsp. salt (we used Kosher salt)
½ cup chopped fresh cilantro
1 (16-ounce) package cabbage-and-carrot coleslaw (we used Fresh Express 3 Color Deli Cole Slaw)
1 Tbsp. toasted sesame seeds (we forgot to use them)
Take a large mixing bowl out and whisk together the following ingredients in it: rice vinegar, balsamic vinegar, olive oil, Sriracha, ground fresh ginger and honey. Add in the Kosher salt, cilantro and coleslaw, tossing well to ensure everything’s coated in the vinegar dressing. Sprinkle with the sesame seeds and serve.
The title’s a little misleading, it wasn’t “fiery” but it was delicious ! There wasn’t one particular flavor that made us enjoy this, it was just an overall nice blend of flavors that made us want to keep coming back for more !
Recipe source unknown.
We weren’t paid in any form to promote Fresh Express.
1/3 cup olive oil (we used extra-virgin olive oil)
1/3 cup red wine vinegar
3 tablespoons honey
1 teaspoon cajun seasoning
¼ teaspoon Worcestershire sauce
1 teaspoon hot sauce (we used Tabasco)
1 package coleslaw or broccoli slaw mix (we used a 12 oz. bag of broccoli slaw mix)
2 jalapeños, minced (we used 3 small jalapeños)
Salt and pepper to taste (we used kosher salt and freshly ground black pepper)
Take a large mixing bowl out and whisk together the first 6 ingredients in it, thus creating the vinaigrette dressing for the slaw. Add remaining ingredients to the bowl and toss until everything’s mixed together. Stick the slaw in the fridge until you’re ready to eat it.
This was a really tasty slaw but don’t be surprised if you have a lot of leftover vinaigrette at the bottom of the bowl (we did).