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Simple Joyful Food

eat happily

salad recipe

The world’s best spicy slaw!

January 20, 2013 12 Comments
spicy slaw nwafoodie

We interrupt winter with this important message.

You don’t need soup.

You need slaw.

 

Not just any slaw.  How about spicy, crunchy, and reminds-you-that-summer-is-coming slaw?

Yes, you need the world’s best spicy slaw. 

{Disclaimer: I gave it that title so please don’t sue me if you actually do own the rights to the world’s best spicy slaw.}

This is my brother’s slaw.  Ricki lives in Maui where every day is slaw day.  I’m not kidding.  Really.  He came to visit a week ago and made this slaw for Dennis and me about, oh, every night!  

The story of the Spicy Slaw goes like this (in his words)… “Once upon a time, an island princess paused briefly in his life to leave him this gift — an ABSolute taste-explosion!  He modified it slightly and enjoys it so much that there is almost always a bowl of it in his refrigerator.” It’s a foodie love story. Boy meets girl. Girl introduces Boy to Spicy Slaw.  Boy and Spicy Slaw are forever companions.    Boy is forever grateful to Girl.

Even though his visit ended, we can’t stop making it and pigging out.  I’m not kidding.  Really.

Are you in need of a mid-winter pick-me-up?

Spicy Slaw

Serves: 6-8

Ingredients

1/2 medium head of Green Cabbage, chopped

1/2 cup fresh Cilantro, finely chopped

1 large Tomato, finely chopped

1/2 cup Red Onion, finely chopped

3 Green Onions, finely chopped

1/2 cup of Claussen Kosher Dill Pickle juice

1.5 Claussen Kosher Dill Pickles, finely chopped (seriously, it has to be Claussen dill… Ricki made me go back to the store and buy the right one!)

2 – 4 Pickled Pepperoncinis, finely chopped

1/4 cup of Ranch Dressing

1 tsp Apple Cider Vinegar

1 Tbsp Garlic Salt

1 tsp Onion Powder

2 dashes (or more, to taste/burn) Cayenne Powder

1 – 2 Serrano Peppers, finely chopped

1/2 tsp Crushed Red Pepper

Instructions

  1. In a large mixing bowl combine the ingredients.
  2. After mixing thoroughly, let sit for at least an hour (if you can!) so flavors can blend.
  3. Mix it again before eating.

Happy mid-Winter slaw eating!

Lyndi

Eat well, my friends. Eat well.

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Recipe Rating




  1. Cary says

    January 21, 2013 at 7:47 pm

    I'm intrigued, can't wait to try it.
    thanks for sharing

    Reply
    • nwafoodie says

      January 21, 2013 at 10:09 pm

      It's perfect with a side of beer.

      Reply
  2. Anna Hagen says

    April 10, 2013 at 2:46 am

    I love this slaw. I don't make it nearly as often as Ricki does, but I should probably fix that. It is so good!!

    and I use whatever dills I have on hand. Oops. Are those whole dills or spears? I keep forgetting to ask.

    Reply
    • nwafoodie says

      September 3, 2013 at 2:11 pm

      He really likes the slices…. but since you will be chopping them up, pick any form!

      Reply
  3. Perry White says

    April 25, 2013 at 10:00 am

    I will be trying this very soon!

    Reply
    • nwafoodie says

      September 3, 2013 at 2:11 pm

      Is this THE Perry White, from S.E.P. days of yore?!

      Reply
  4. gina525 says

    September 3, 2013 at 1:43 pm

    Yep. Best slaw ever!

    Reply
    • nwafoodie says

      September 3, 2013 at 2:11 pm

      Yep, Yep, Yep!

      Reply
  5. Gayle says

    December 13, 2013 at 11:25 pm

    I've made the slaw before, but I never knew the story behind it. Thanks for sharing.

    Reply
    • lyndi says

      December 15, 2013 at 2:28 pm

      You're welcome!

      Stories make everything better.

      Reply
  6. Abigail Api says

    July 14, 2014 at 4:31 pm

    more recipes from absgirl?…..

    Reply
    • lyndi says

      July 15, 2014 at 12:08 pm

      Yes, please!

      Reply

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author image of thejoyofeatingwell blogHi! My name is Lyndi Fultz, and I live in the beautiful Ozark Mountains that span Northwest Arkansas and Southwest Missouri.

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