Best Spicy And Creamy Slaw Recipes

SPICY AND CREAMY SLAW

Spicy and Creamy Slaw image

This super-flexible, all-purpose salad turns cabbage into luscious tangles of crisp leaves generously coated in a rich and bright dressing.

Provided by Andy Baraghani

Categories Bon Appétit Side Salad Cabbage Yogurt Mayonnaise Dill Jalapeño Onion Lemon Raw No-Cook Vegetarian Soy Free Tree Nut Free Peanut Free Wheat/Gluten-Free Picnic

Yield 6 Servings

Number Of Ingredients 11

Ingredients

½ small red onion or 1 medium shallot, thinly sliced
3 Tbsp. apple cider vinegar or white wine vinegar
½-1 serrano chile or jalapeño, thinly sliced into rounds
Kosher salt, freshly ground pepper
1 small garlic clove, finely grated
½ cup plain whole-milk Greek yogurt or mayonnaise
2 Tbsp. extra-virgin olive oil
1 tsp. finely grated lemon zest
1 Tbsp. fresh lemon juice
1 medium head of savoy or green cabbage (about 2 lb.)
½ cup chopped dill or parsley

Steps:

Combine red onion and vinegar in a small bowl; add ½-1 chile, depending on the heat of your chile and your preference; season with salt and pepper. Let sit 10 minutes. Whisk in garlic, yogurt, oil, and lemon zest and juice; set dressing aside.
Cut cabbage in half through core. Remove core; discard. Tear leaves into 2" irregular pieces and place in a large bowl. Season with salt and massage and scrunch firmly with your hands for a minute or so to soften. Pour reserved dressing over cabbage and toss with your hands to coat. Season with more salt if needed (cabbage can take a good amount of salt).
Toss in dill just before serving.
Do Ahead: Dressing can be made 12 hours ahead; cover and chill. Slaw (without dill) can be made 1 day ahead; cover and chill.

SLOW-COOKER SWEET AND SPICY BARBACOA TACOS WITH CREAMY LIME SLAW

Slow-Cooker Sweet and Spicy Barbacoa Tacos with Creamy Lime Slaw image

This shredded beef taco bowl is packed with powerful barbecue flavor for an American twist on a Mexican classic. Topped in a cool and complementary lime slaw with just the right amount of crunch, this set-and-forget dinner is an easy weeknight win.

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h25m

Yield 8

Number Of Ingredients 15

Ingredients

2 lb boneless beef chuck roast, trimmed of fat and cut into 4 pieces
1 package (0.85 oz) Old El Paso™ beef barbacoa slow cooker seasoning mix
1 cup chopped onions
3 cloves garlic, finely chopped
1 medium jalapeño chile, seeded and finely chopped
3/4 cup barbecue sauce
1/4 cup water
2 tablespoons cider vinegar
3 tablespoons mayonnaise
1 tablespoon fresh lime juice
1 1/2 teaspoons honey
1/4 teaspoon salt
3 cups shredded green cabbage
1/4 cup chopped fresh cilantro
1 package Old El Paso™ soft flour tortilla bowls

Steps:

Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix beef, seasoning mix, onions, garlic, jalapeño chile, 1/2 cup of the barbecue sauce, the water and vinegar. Cover; cook on High heat setting 4 to 5 hours, or Low heat setting 8 to 9 hours or until tender. Transfer beef to cutting board; shred with two forks. Return to slow cooker with remaining 1/4 cup barbecue sauce. Stir to combine.
To make slaw: In medium bowl, beat mayonnaise, lime juice, honey and salt with whisk. Add cabbage and cilantro. Toss to coat.
Heat tortilla bowls as directed on package. Using slotted spoon or tongs, lift beef out of cooking liquid; divide among tortilla bowls. Top with slaw.

Nutrition Facts : Calories 370, Carbohydrate 29 g, Cholesterol 65 mg, Fat 2, Fiber 1 g, Protein 23 g, SaturatedFat 7 g, ServingSize 1 Taco Bowl, Sodium 920 mg, Sugar 12 g, TransFat 1/2 g