How to Spice Up That Old Coleslaw Recipe

Chipotle Coleslaw for Smoky Spice

Do you love chipotle seasoning? Why not add some to your coleslaw recipe? If you have a recipe for mayonnaise based coleslaw that's fairly bland, all you'll need to do is add a few seasonings to give it a smoky kick. Mrs. Dash has a seasoning called "Southwest Chipotle" that's absolutely phenomenal, and you only need to add a little bit of it because of how concentrated it is. Throw a tablespoon of this into a standard coleslaw recipe and your dish will be the hit of the party! If you don't have any Mrs. Dash in your spice cabinet, or you want to make a more tailored recipe from scratch, try this version of chipotle coleslaw: start with six cups of coleslaw mix, or an even blend of six cups of red and green cabbage. Next, add half a cup of green onions and one cup of chopped cilantro. Stir these ingredients well, and then mix in half a cup of mayonnaise and half a cup of sour cream. Add two tablespoons of honey, one teaspoon of salt and a half a teaspoon of cumin. Finally, mince one chipotle pepper and throw it in to the mix. Finish with a teaspoon of adobo sauce and mix well. Garnish with a few sprigs of fresh cilantro and a little bit of Valentina Mexican Hot Sauce. This recipe is like no coleslaw you've ever had before! You can either serve this dish immediately or cool it in the refrigerator for a couple of hours.

Thai Peanut Coleslaw

If you prefer vinegar based coleslaws because of their yummy crunch and low calories, then you have to try lime peanut Thai coleslaw. First, shred half of a large green cabbage into thin ribbons. Then, slice two cups of cherry tomatoes into quarters, gently stirring them into the sliced cabbage. Gently crush two cups of roasted, salted peanuts, and stir them in, too. Add a quarter cup of lime juice, two tablespoons of peanut oil, a quarter cup of brown sugar and a half a cup of chopped cilantro. Mince one jalapeno pepper and stir it in with the liquid ingredients. If you want a milder version of Thai slaw, cut the seeds out, but if you prefer more spice, leave them in. Stir all ingredients thoroughly, then top the slaw with a thin drizzle of two tablespoons of rice vinegar. Cover it and allow it to sit in the refrigerator for at least two hours so that all ingredients macerate. Toss it once more before serving. This makes a great side dish for barbecue chicken or any traditional Thai meal!

These are just two variations on the most popular kinds of coleslaw. With a little ingenuity and creativity, you can come up with your own takes on this classic recipe!