Some foods are just so versatile. Quick and Easy Spicy Coleslaw is definitely one of those foods.
Throw it on top of a pulled pork sandwich, stuff it between a crunchy ciabatta roll with a thick slab of grilled lemon chicken, eat it as a side with your burger, top a grilled dog….
Or you can always eat it cold from the fridge. Done that more than once.
Like most people, I always get excited for summer, because it comes with so many memories of time spent with family and friends. Some of those memories are more extravagant; a family trip to Europe, camping in the Uintah mountains, boating on Lake Powell.
But most of the memories are just the simple ones…It’s more of a feeling than anything. Sitting in the backyard enjoying a delicious spread of barbecue chicken, spicy coleslaw and cowboy caviar, surrounded by friends and family, roasting s’mores and telling stories.
Those warm, cozy moments are what I live for in the summer, and I am getting so dang excited for this one to begin!
Let’s take a quick minute and talk about mayo. Cause if you’re looking for a “clean” coleslaw recipe, the one ingredient in this recipe that may stand out as a “red flag” is the 3/4 cups of mayonnaise. I feel ya. I’m not stoked about putting genetically modified soybean oil and calcium disodium EDTA in my body either.
That’s why I like to make my own mayo with avocado oil or buy primal kitchen’s brand, which is made with all the good stuff. (You can find it at most health-food stores and some main-stream grocery stores).
But if you’re in a pinch for time and need to just use some Best Foods Mayo and call it good, go for it. Life’s too short to stress over mayo, and regardless, the coleslaw will taste delicious. 🙂
Ingredients
- 1/2 head green cabbage
- 1 cup grated carrot
- 1/2 small red onion
- 1/2 cup dill pickles
- 1 jalapeno
- 3/4 cup mayonnaise
- 3 Tbsp. water
- 3 Tbsp. dill pickle juice
- 1-1 1/2 Tbsp. cajun seasoning
- Pepper to taste
Instructions
- Cut cabbage into very thin ribbons. Place in a large bowl. Add grated carrots.
- Chop red onion, pickles and jalapeño and add to cabbage.
- Mix mayonnaise, water, pickle juice, cajun seasoning and pepper in a jar. Shake vigorously to combine.
- Pour half over cabbage mixture and toss until well-incorporated. Add more dressing to desired consistency. Refrigerate until ready to serve.
Notes
*This slaw is fabulous with bbq or on sandwiches. You will have extra dressing, so drizzle it over chicken, bbq pork or chicken or as a substitute for mayo on a sandwich.
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