GreenFillingBakery
Sweet and Spicy Coleslaw is a kicked-up version of our Memphis Coleslaw with a hint of heat from hot sauce and a barely wet dressing.
Sweet and Spicy Coleslaw
Homemade coleslaw can be found in my refrigerator at any time. It is the easiest side ever to make and it goes with quite literally everything.
This simple made-from-scratch dressing is super simple to create from items you probably have on hand. The hot sauce brings just the right amount of heat, and that can be adjusted to your preference.
Coleslaw travels well when kept cold and a little bit goes a long way when feeding a crowd. If coleslaw bores you at times, give this recipe a try. Trust me when I say this sweet and spicy version is always a hit!
To me, celery seeds are a must for a coleslaw dressing, bringing just the right earthy bitterness to contrast the sweet and spicy dressing. While apple cider vinegar is my preference in slaws, this is a time where you could use regular vinegar if that is what you have in the pantry.
Fresh cabbage or the bag mix of slaw will work well for sweet and spicy coleslaw. I do laugh at comments I get saying, “It’s not homemade, you used slaw mix and didn’t shred your own cabbage.” Yes, yes I did use pre-shredded, and it works great!
Spicy Coleslaw
The ingredients for the coleslaw include:
- mayonnaise
- sugar
- dijon mustard
- apple cider vinegar
- Cholula hot sauce
- celery seeds
- granulated onion powder
- kosher salt
- coleslaw mix or 1/2 head of finely grated cabbage
Southwest Coleslaw
- In a large bowl, whisk together everything except the cabbage. Add the shredded cabbage and toss until well coated.
- Refrigerate for an hour before serving. Toss again right before serving. (I like to use these tongs to toss again right before serving.)
A bit of time chilling will give the sugar time to dissolve and meld with the hot sauce for the sweet and spicy flavor you are looking for.
