Best 2 Spicy Garden Slaw Recipes

Are you looking for a spicy and refreshing summer salad recipe? If so, then this spicy garden slaw is the perfect dish for you. This salad is packed with fresh, crisp vegetables, a spicy dressing, and a tangy vinegar. It's the perfect side dish for any summer barbecue or picnic.

Here are our top 2 tried and tested recipes!

SPICY GARDEN SLAW

Spicy Garden Slaw image

Perfect dish for the block party, a backyard picnic, or with a sandwich, this special slaw is a real beauty--full of colorful veggies and dressed with a honey-sriracha vinaigrette.

Provided by Target Test Kitchen

Categories Trusted Brands: Recipes and Tips Target Test Kitchen

Time 15m

Yield 8

Number Of Ingredients 11

Ingredients

1 (14 ounce) package coleslaw mix
1 cup very thinly sliced Archer Farms™ Sugar Snap Peas
½ cup thinly sliced radishes
3 green onions, thinly sliced
¾ cup Market Pantry™ Cashews Halves and Pieces
½ cup vegetable oil
½ cup honey
¼ cup rice vinegar
1 tablespoon sriracha sauce
2 teaspoons soy sauce
½ teaspoon salt

Steps:

Toss salad ingredients in large bowl. Whisk dressing ingredients in small bowl. Stir into salad. Serve immediately or refrigerate until ready to serve.

Nutrition Facts : Calories 303.9 calories, Carbohydrate 29.5 g, Cholesterol 4 mg, Fat 19.9 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 2.9 g, Sodium 358.5 mg, Sugar 18.1 g

SPICY GARDEN SLAW

Spicy Garden Slaw image

Provided by Marcel Desaulniers

Categories Salad Mixer Vegetable Side Fourth of July Vegetarian Peanut Corn Bell Pepper Carrot Healthy Cabbage Lettuce Pescatarian Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 30

Ingredients

For cayenne dressing:
3 tablespoons cider vinegar
2 tablespoons fresh lemon juice
2 teaspoons Dijon-style mustard
1 teaspoon hot sauce
1/2 teaspoon ground cayenne pepper
1/2 teaspoon celery seeds
1 cup safflower oil
salt and freshly ground black pepper to taste
For spicy garden slaw:
1/2 small head green cabbage (about 3/4 to 1 pound), outer leaves removed,
1/2 small head red cabbage (about 3/4 to 1 pound), outer leaves removed,
1/4 pound carrots, peeled, ends trimmed, and cut lengthwise into sticks 3
1 medium red onion (about 6 ounces), peeled and thinly sliced
1 medium green bell pepper (about 6 ounces), washed, cut in half lengthwise,
1 medium red bell pepper (about 6 ounces), washed, cut in half lengthwise,
1 medium yellow bell pepper (about 6 ounces), washed, cut in half lengthwise,
3/4 cup Cayenne Dressing
1 cup unsalted Virginia peanuts
For crispy corn biscuits:
1 cup all-purpose flour
1/2 cup yellow cornmeal
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons vegetable shortening
1/2 cup cooked corn, well drained
1/4 cup buttermilk
For salad greens:
3/4 pound red leaf lettuce, cored, separated into leaves, washed and dried

Steps:

Make the cayenne dressing:
In a 7-quart stainless steel bowl, whisk together the cider vinegar, lemon juice, mustard, hot sauce, cayenne pepper, and celery seeds. Add the safflower oil in a slow, steady stream while whisking to incorporate. Season with salt and pepper, and whisk to combine. Transfer 3/4 cup of the dressing to a 1-quart stainless steel bowl, cover tightly with plastic wrap, and set aside until needed. Leave the remaining 3/4 cup uncovered in the 7-quart bowl.
Prepare the spicy garden slaw:
Preheat the oven to 325 degrees Fahrenheit.
Add the prepared green and red cabbages, carrots, red onion, green, red, and yellow bell peppers to the dressing in the 7-quart bowl. Toss to combine thoroughly. Cover tightly with plastic wrap and refrigerate until ready to serve. (The slaw may be kept refrigerated in a covered, noncorrosive container for up to 2 days before serving.
Toast the peanuts on a baking sheet in the preheated oven for 10 to 12 minutes, until golden brown. Set the nuts aside at room temperature until needed.
Make the biscuits:
Preheat the oven to 400 degrees Fahrenheit
Place the flour, cornmeal, baking soda, baking powder, and salt in the bowl of an electric mixer fitted with a paddle. Mix on low speed until thoroughly combined, about 30 seconds. Add the shortening and mix on low speed for 1 minute, until the shortening is "cut into" the flour mixture and resembles coarse meal. Add the corn and buttermilk, then mix on low speed until the dough begins to come together, about 30 seconds. Transfer the dough to a clean, dry, lightly floured work surface.
Roll the dough out 1/2 inch thick. (If the dough sticks to the rolling pin or work surface, use a small amount of extra flour to prevent sticking.) Cut the dough into 8 biscuits using a 2 1/2 inch biscuit cutter. Form the remaining dough into a ball and roll it out again to a thickness of 1/2 inch. Cut the dough into 4 biscuits. Transfer the biscuits to a nonstick baking sheet. Bake the biscuits on the center rack of the preheated oven for 12 minutes, rotating the baking sheet 180 degrees about halfway through the baking time, until very lightly golden brown. Remove the biscuits from the oven and set aside at room temperature while assembling the salad.
Assemble the salad:
Divide and arrange the red leaf lettuce leaves on four 10- to 12-inch room-temperature plates.
Whisk the dressing in the 1-quart bowl. Dress the red leaf lettuce on each plate with 2 to 3 tablespoons of the dressing. Place an equal amount of spicy garden slaw on the center of each salad.
Sprinkle toasted peanuts on each portion of spicy garden slaw. Serve immediately accompanied by the crispy corn biscuits.

Tips for Making Spicy Garden Slaw

Use a sharp knife or mandoline to slice the cabbage and other vegetables thinly. This will help them absorb the dressing better and make the slaw more crisp and refreshing.
Be sure to rinse the cabbage and other vegetables thoroughly before slicing them. This will help remove any dirt or debris and prevent the slaw from becoming gritty.
If you don't have a mandoline, you can use a food processor to shred the cabbage and other vegetables. Just be careful not to over-process them, or the slaw will become too mushy.
Feel free to add other vegetables to the slaw, such as shredded carrots, bell peppers, or cucumbers. You can also add some fresh herbs, such as cilantro or parsley, for extra flavor.
If you like a spicy slaw, be sure to use a hot pepper or cayenne pepper in the dressing. You can also add some Sriracha or hot sauce to taste.
Serve the slaw immediately after making it, or store it in the refrigerator for up to 2 days. The slaw will become more flavorful as it sits, so be sure to taste it before serving and adjust the seasonings as needed.

Conclusion: Spicy Garden Slaw - A Refreshing and Flavorful Side Dish

Spicy garden slaw is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own personal preferences. Whether you like it mild or spicy, this slaw is sure to please everyone at your table. So next time you are looking for a healthy and flavorful side dish, give spicy garden slaw a try.