Woo hoo! Back up the spicy truck! This chipotle coleslaw has some kick! Well, that’s mainly because I more than doubled the amount of spicy, smoky chipotles that the original recipe called for. Of course you don’t have to add the extra chipotles and you’ll still have a wonderful chipotle coleslaw. It’s refreshing, crunchy, smoky, and really quite pretty I think.
This slaw was the perfect side for the St. Louis-style ribs and the pulled pork sandwiches we made. It travels well so we often make it and take it with us for a picnic.
Also try my Lexington slaw.
Servings 4 -6 servings
For the dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 tablespoons white vinegar
- 1 tablespoon molasses
- 1 1/2 teaspoons sugar
- 1 chipotle chile minced, plus 2 teaspoons adobo sauce (We love spicy, so I more than doubled the amount of chipotle and adobo)
- 1 teaspoon Kosher salt
For the salad
- 1 14 ounce package Dole coleslaw mix
- 7 green onions green and pale green portions, sliced thin
- 1 cup tightly packed chopped fresh cilantro leaves divided
For the salad
Place coleslaw mix, green onions, and 3/4 cup of the cilantro in a medium bowl.
Add in dressing and fold to combine.
Serve garnished with remaining cilantro.
If you’re looking for a fantastic salad to take to your next pitch-in, this crab pasta salad is it. I never before thought about combining them, but cole slaw and pasta really go together really well. You have the creaminess of the pasta contrasted by the crunch and bite of the slaw. Add in crab, and you have something fantastic. And of course, the Old Bay seasoning really kicks it up with a nice spicy flavor.
I was very pleasantly surprised with this crab pasta salad. I didn’t really expect the slaw to work so well in this dish. It really got me to thinking about adding slaw in with any cold pasta salad.
You’ll also want to try my garlic-stuffed olive pasta salad and my copycat of the crab salad from Golden Corral.
Crab Pasta Salad
- 3 cups uncooked medium pasta shells
- 1 pound shredded cabbage coleslaw mix
- Marzetti coleslaw dressing to taste (or substitute 1 pound prepared coleslaw for the slaw mix and dressing)
- 1/2 cup mayonnaise
- 1 tablespoon chopped sweet onion
- 1 teaspoon dried dill weed
- Old Bay Seasoning to taste
- 2 cups crabmeat chopped (imitation is ok)
Bring a large pot of salted water to a boil and add the pasta. Cook per instructions and rinse and drain well.
Meanwhile, mix the coleslaw mix and dressing (to taste). Add just enough dressing to get the cabbage wet.
Add in the mayonnaise, onion, dill weed and Old Bay. Stir to combine.
Add the pasta to the slaw and stir to coat.
Gently stir in the crab.
Refrigerate at least 1 hour before serving.
We absolutely loved this Buffalo slaw. It is no doubt one of our favorite non-traditional slaws. It is creamy, and smooth, thanks to mayo, sour cream and blue cheese crumbles. There’s a great celery crunch. There’s just a hint of Buffalo wing sauce flavor. Served cold, this slaw complements any meal, and specially, something hot off of the grill! It’s also great heaped on top of something hot off of the grill!
If you find that blue cheese is a bit too strong for you, you can substitute Gorgonzola cheese crumbles. This slaw is great with either.
This slaw is the perfect side for our Buffalo hot dogs.
Servings 6 -8
- 1 pound slaw mix cabbage, carrots, etc
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 3 tablespoons apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 2-4 tablespoons Frank's Buffalo Wing Sauce
- 1 cup celery sliced thin
- Blue cheese or Gorgonzola cheese, crumbled, to taste
Place cabbage mixture into a large bowl.
In a small bowl whisk together the mayonnaise, sour cream, vinegar, sugar and salt
Stir in the wing sauce and celery.
Add sauce to the cabbage and gently stir or toss until combined.
Add crumbles, to taste and stir.
I’m a huge fan of anything slaw, which is odd since when I was growing up I couldn’t stand slaw at all. Now, slaw is the one thing I almost always order when eating out, and I often make it when cooking at home. And slaw isn’t just a wonderful side. It’s fantastic on top of hot dogs, hamburgers, and best of all, pulled pork or smoked brisket sandwiches. This colorful Mardis Gras slaw is one of the slaws that changed my mind about slaws.
This recipe comes from Marguerite at Cajun Delights, my favorite place for all thing Cajun, from food to music.
Also try my bacon ranch slaw.
Mardis Gras Slaw
Servings 8 -10
- 1 medium head green cabbage shredded (or substitute 2 1 pound packages shredded cabbage)
- 1/2 medium red onion chopped
- 1 medium green bell pepper chopped
- 1 medium yellow bell pepper chopped
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon sugar
- 1/2 cup or more mayonnaise,(I recommend Duke's)
- 1 teaspoon Zatarain's Creole mustard
- 1 teaspoon prepared horseradish
- 1 tablespoon Cajun seasoning
- Salt to taste
Combine cabbage, onion and bell peppers in large bowl.
In a small bowl whisk together the remaining ingredients. Pour over the cabbage mixture and toss to coat completely.
I was somewhat pessimistic when I first saw this recipe for Oriental Ramen broccoli cole slaw. Anita sent it to me and asked that I make it for her to take to work for lunch. And of course, I did!I was really surprised at how much I liked this oriental Ramen broccoli cole slaw. It is fresh. The flavors are not overpowering, with just a hint of seasoning. This makes a pretty good-sized batch, but for a huge crowd I’d double it. It holds up well for picnics and family get-togethers.
This slaw is great with my Ramen-seasoned chicken wings.
Oriental Ramen Broccoli Coleslaw
- 2 3 ounce packages beef-flavored Ramen noodles
- 2 12 ounce packages broccoli coleslaw mix
- 1 cup almond slivers toasted
- 1 cup sunflower seeds roasted
- 6 green onions green parts only, chopped
- 1/2 cup sugar
- 3/4 cup olive oil
- 1/3 cup white vinegar
Do not open the noodle packages. Instead, crush them in your hands. Then, open them, remove and reserve the spice packets, and pour the noodles into a large bowl.
Add the broccoli, nuts, sunflowers seeds and green onions.
In a small bowl or Mason jar, combine the sugar, oil, reserved Ramen spices and vinegar. Whisk or shake well then pour into the bowl of slaw.
Cover and chill at least 2 hours. Toss lightly before serving.
I’ve been a subscriber of Chile Pepper magazine for years. I can always count on it for good articles, product reviews and recipes. Like this one from the June 2003 issue.
This coleslaw recipe comes from the Hard Eight BBQ joints in Texas. I’ve never been there, but if this slaw is any indication, they’ve got some good eats. Anita proclaimed this the best slaw I’ve ever made, which is saying a lot because I’ve made just about every variation of slaw you can imagine!
(This slaw is outstanding on a po’boy or on some grilled chicken thigh sliders!)
Also try my country coleslaw.
Hard Eight Coleslaw
Perfect on its own or on top of pulled pork sandwiches or grilled sausage po'boys!
Servings 8 -12
- 2 pounds cabbage shredded or sliced thin
- 2 4 ounce jars chopped pimientos
- 1/4 cup red wine vinegar
- 1/4 cup oil I used olive oil
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon salt
- 2 cups green bell pepper chopped
- 1 jalapeno seeded, minced (optional)
- 1 cup sugar I used Splenda