I’m slightly obsessed with coleslaw these days, especially any coleslaw made with purple cabbage which I find to be delectably sweet and crunchy. I’m always craving a good crunch in my food.
I like to serve this spicy slaw with my Turkey Burgers from The Gluten-Free Almond Flour Cookbook
or my Grilled Chipotle Orange Chicken.
Comments
32 responses to “Spicy Slaw”
I would think you could do without the stevia by adding grated granny smith apple. This recipe sounds awesome!
Thanks Elaine!
I agree…lots of better options if you need a little sweetness….
Margaret, thanks for your comment! Stevia is a fantastic sweetener for those of us that are carb-intolerant if used in its purest form :-)
I made this salad for the 2nd or 3rd time this weekend- it’s still fantastic, it’s a favorite in my household! I love all of your recipes for sweet stuff, but you’re also a wonderful crafter of complete meals. I can’t wait to dig in to your new Paleo cook book.
I would rather go for regular sugar than artificial sweeteners.
Stevia is from a plant – https://en.wikipedia.org/wiki/Stevia
This would be great with jicama instead of part (or all) of the cabbage. I love the hot sweet combination.
Love your site! Have referred MANY friends and family. I love canning jams and jelllies. Used to help my mom and dad can many things from their farm when I was growing up. Still using some of her equipment.
I’m so glad you posted something spicy! I have been gluten free for ten years and Paleo for two and I have been missing Southwestern salad dressing. Hopefully this satisfies my Mexicali desires!
This is excellent! Most slaw recipes I’ve come across have required some kind of onion, which I can’t eat, so I’m glad to have found one that doesn’t. Also, as luck would have it, I bought a pot of cilantro just yesterday – this is obviously meant to be.
Elana–just made this recipe last night along with grilled chicken and Moosewood’s Chimichurri Sauce and their Caribbean Black Beans. Yummy!! Are you familiar with the Moosewood Restaurant in Ithaca, NY, and their collection of cookbooks? They are not exclusive GF, but an amazing collective of chefs make great food at this restaurant. If you are not familiar with it, you should check it out at http://www.moosewoodrestaurant.com/ and plan to trip there sometime when you’re out east! It’s a one-of-a-kind restaurant! :)
This recipe is delicious as a condiment on shrimp tacos! Also, I’ve used this on top of arepas/pupusas with a splash of red vinegar or balsalmic vinegar. Definitely a very versatile recipe, thank you!
I made this on Sunday and have been eating it for lunch every day since- it is delicious and keeps well! I may live dangerously and add an extra jalapeno pepper the next time!
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