Firecracker Cole Slaw – a Side with More than a Little Sass

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Firecracker Cole Slaw with a side of Burger

Okay, Okay, Okay!! I heard you already.  I have been getting a lot of requests for the Firecracker Cole Slaw that got a fleeting mention at the end of the burger pot lucky post.  I guess it’s time.

This is a recipe adapted from my very first menu at New World Grill. We served it with a delicious steak sandwich with a horseradish aioli on toasted sourdough (I know you can do that on your own).  The tang of the cole slaw with the richness of the beef was a match made in heaven.  But for reals…cole slaw?? What doesn’t it go with??   It’s fantastic on pulled pork.  Wait, did I say fantastic?  No, sir. It is mandatory!  Reubens?  Pa-lease. I’m a New Yawker!  And required with a fish sandwich. Bien sur. And because at New World we always took the “less-traveled” route and never made anything in classic style, Firecracker Cole Slaw had Black Sesame Seeds (the cracker) and a splash of chili oil (the fire).  And for added fire, this version has both chili oil AND sriracha.  If you are a minimalist you can go with one or the other and double down (Sriracha gets my vote).

Blue Lily Black Sesame Seeds

It’s a well-documented fact that I am a hater when it comes to mayo.  I won’t go so far as to say I never use it but I won’t slather it on my turkey sandwich with white bread.  I like the sass of Dijon. And speaking of sass, let me introduce you to my bestie buttermilk.  Buttermilk feels rich and creamy, but it’s really low fat (1 cup has 2 grams of fat) and it adds the acid hit I am always desperately seeking.  I have another favorite slaw I will bring you soon that gets its juice from white miso paste.  Forever seeking  rich and single…er, creamy without the fat or mayo.

You can absolutely use bell peppers of any color, but here I am using mini sweet peppers. They happen to be on hand, but I also like the contrast of the mini bell rings to the cabbage shreds.  Go with your heart on this one. No wrong choices. And #nojudgement.

Mini Sweet Peppers

This is a super simple dish to whip up if you put your food processor and blender to work.  And a little bit of cabbage goes oh so far. I last made a double batch of this, but had a crowd.  It holds well for a couple days. If you are making it ahead, add the seeds at serving time.

Firecracker Cole Slaw

Cole Slaw Dressing:

  • 1 cup sour cream
  • 1 cup buttermilk
  • 3 Tablespoons lemon juice
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon Sriracha
  • 2 teaspoons chili oil
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon red pepper flakes

Place all ingredients in a blender and mix until well combined.

Makes  2+ cups

Firecracker Cole Slaw in the Making

Firecracker Cole Slaw

  • ½ head red cabbage, finely shredded
  • ½ head green cabbage, finely shredded
  • ½ pound mini sweet peppers, cut into rings (or 1 red and 1 yellow pepper, diced or slivered)
  • ¼ cup Black Sesame Seeds

Toss cabbages and peppers in a large mixing bowl and pour on dressing, stirring to combine.  Depending on your cabbage size, you may have some dressing left over. (Refrigerate for future use in an airtight container).

Taste and adjust seasonings, as needed.

Stir in black sesame seeds before serving.

Makes 1 ½ quarts.

Firecracker Cole Slaw

Some other great salads perfect for summer…

Everything but the Farmer Farmer’s Market Salad

Everything But The Farmer Farmer's Market Salad

 Roasted Beet and Nectarine Salad

Roasted Beet and Nectarine Salad

 South of the Border Texmati Rice & Grilled Veggie Salad

Southwest RiceSelect Texmati and Grilled Veggie Salad Bowl

 Tuscan Kale with Green Goodness Dressing

Kale with Creamy Green Goodness and Watermelon Radish

This post contains affiliate links.  For more of my must-have faves, check out my shop.

© Copyright: KatyKeck.com 2016. All rights reserved.

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7 Comments

  1. Barbara Oyler says:

    I made the firecracker coleslaw for dinner last night (sans black sesame seeds) to rave reviews. I will definitely make this again. Loved the spicy flavor!

    • Katy Keck says:

      Glad you tried and loved it!! And don’t you love the no-mayo? You could even sub the sour cream with non fat plain Greek yogurt (or any fat version Greek yogurt, but I think the sub might be driven by getting out more fat). The buttermilk gives it such a nice zip! thanks for the feedback.

  2. Chari says:

    Not a fan of mayo either, so I am excited to try this before the summer disappears. Unless, you can help me spruce it into a fall slaw? I will keep you posted Katy, thank you!

  3. Jaala says:

    Ok now you REALLY got my attention with this one Katy! I say coleslaw with everything! I’m not quite the mayo hater you are but I do dispise mayo soaked slaw. This looks great!
    Xo, Jaala

    • Katy Keck says:

      Jaala – you will like this for a change – the buttermilk/sour cream combo gives it creamy richness, but isn’t so heavy as mayo and also has a bit of tang. Give it a whirl and report back. xo

  4. Ryan Vannostrand says:

    Oh boy, that looks delicious!! I love all the bright colors and yummy ingredients! Looks like the perfect side dish to that tasty chicken!

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