Rating: 4 stars 4.1
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

A spicy coleslaw my family enjoys that is great on sandwiches or with BBQ.

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Recipe Summary

prep:
30 mins
additional:
2 hrs
total:
2 hrs 30 mins
Servings:
25
Yield:
25 servings
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Ingredients

25
Original recipe yields 25 servings
The ingredient list now reflects the servings specified
Vegetables:
Mayonnaise:
Dressing:

Directions

Instructions Checklist
  • Combine cabbage, onion, carrots, and jalapeno peppers together in a bowl.

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  • Blend egg, lemon juice, white vinegar, and salt in a food processor until smooth. Slowly drizzle oil into egg mixture through the feeding tube while the food processor is running until mayonnaise is smooth and thickened.

  • Mix mustard, sugar, cider vinegar, chipotle chile pepper, and celery salt into mayonnaise until dressing is smooth and evenly combined.

  • Stir dressing into cabbage mixture until evenly coated. Cover bowl with plastic wrap and refrigerate until flavors blend, at least 2 hours.

Cook's Note:

Shred cabbage and carrots using a food processor with the shredding attachment.

You can substitute 2 cups prepared mayonnaise instead of making your own.

Editor's Note:

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.

Nutrition Facts

101 calories; protein 1g; carbohydrates 4.8g; fat 9g; cholesterol 7.4mg; sodium 81.8mg. Full Nutrition
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