Spicy Slaw wallacegardencenter

Spicy Slaw

This ain’t your Grandma’s slaw. Tangy mustard and red pepper flakes give this traditional side some serious kick, great for punching up your burgers and pulled pork sandwiches.

  • 1 head green cabbage
  • 1 red bell pepper, stemmed and seeded
  • 1 yellow bell pepper, stemmed and seeded
  • 4 carrots, peeled
  • 1 Vidalia onion, quartered
  • 2 cups distilled white vinegar
  • 1/2 cup granulated sugar
  • 1 cup yellow mustard
  • 1 tablespoon kosher salt
  • 1 tablespoon yellow mustard seeds
  • 2 teaspoons celery seeds
  • 1 to 2 tablespoons red pepper flakes
  1. Fit a food processor with the shredding (or grating) blade. Cut the cabbage into wedges that will fit through the feed tube of the processor and shred or grate. Transfer to a large bowl.
  2. Repeat with the bell peppers, carrots, and onion. Transfer each batch to the bowl with the cabbage; set aside.
  3. In a 4-quart saucepan, combine the vinegar, sugar, yellow mustard, salt, mustard seeds, celery seeds, and red pepper flakes over high heat and bring to a boil, stirring to dissolve the sugar.
  4. Reduce the heat to medium. Add the shredded vegetables to the hot liquid, stirring gently to combine. Cook for 5 minutes, stirring occasionally.
  5. Transfer the slaw and liquid to a large crock or container, let cool to room temperature, then refrigerate for at least 4 hours or up to 2 days before serving to allow the flavors to meld.
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