Firecracker Slaw

Anita and I recently had a great lunch at the Aquarium Restaurant located at the Opry Mills shopping center in Nashville, Tennessee. One of my favorite dishes was their firecracker slaw. It had a great balsamic vinaigrette with a great spicy kick. I decided right then and there to attempt to make a copycat of the slaw when we returned home.
Firecracker SlawMy version of Firecracker slaw is very close to the one we had at the Aquarium Restaurant. I believe the only differences are that they might have used a white balsamic vinegar (my slaw was darker), and I’m not 100% sure their version contained mustard. Mine is absolutely fantastic, though, and I’ll make it again.

Also try my chipotle coleslaw.

Firecracker Slaw

Course Side
Cuisine American
Prep Time 2 hours
Total Time 2 hours
Servings 1 pound
Author Mike


  • 1/2 cup white wine vinegar
  • 1/4 cup balsamic vinegar
  • 1 cup sugar
  • 2 tablespoons olive oil
  • 2 tablespoons spicy mustard
  • 1/2 teaspoon Kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1-3 tablespoons your favorite hot sauce
  • 1 pound shredded coleslaw mix


  • Place all ingredients except the slaw mix in a medium saucepan over medium-high heat.
  • Stir until the sugar has dissolved.
  • Remove from heat and let cool completely.
  • Transfer to a large bowl.
  • Add the slaw and toss to coat.
  • Cover and refrigerate at least one hour before serving, stirring first.

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