Spicy Coleslaw

Course : Coleslaws
Serves: 20
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1 teaspoon cumin seeds -- minced
1 teaspoon coriander seeds
1 cup mayonnaise
4 small shallots -- coarsely chopped
1 small jalapenos with their seeds -- finely chopped
3 tablespoons canned green chilies -- finely chopped
2 cloves garlic -- finely chopped
2 tablespoons fresh cilantro -- finely chopped
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1 tablespoon malt vinegar
1 teaspoon salt
2 tablespoons fresh lime juice -- (up to 3)
6 cups green cabbage -- shredded
3 cups red cabbage -- shredded
1 large red bell pepper -- in matchsticks
1 large yellow bell pepper -- in matchsticks
1 large green bell pepper -- in matchsticks
2 medium carrots -- coarsely shredded

Preparation / Directions:

In a small dry skillet, toast the cumin and coriander seeds over moderate heat, stirring, until fragrant, about 2 minutes. Let cool, then grind to a powder in a mortar or spice grinder. In a blender or food processor, combine the mayonnaise, shallots, jalapenos, canned chilies, garlic, cilantro, maple syrup. Worcestershire, mustard, vinegar and ground spices; process until smooth. Season with salt and the lime juice. In a large bowl, mix the green and red cabbage with the bell peppers and carrots. Add the dressing and toss well to coat. Refrigerate until slightly chilled or for up to 3 hours. Season with salt before serving. Make Ahead: The dressing can be refrigerated for up to 1 day

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