Coleslaw with Pecans Spicy Chile Dressing
Add a bold twist to your classic coleslaw with this vibrant Coleslaw with Pecans and Spicy Chile Dressing! This recipe combines crisp green and purple cabbage, sweet carrots, and aromatic cilantro with the crunch of toasted pecans, creating the perfect balance of texture. The real star, however, is the creamy, smoky chile dressing, crafted with chili garlic sauce, smoked paprika, and a hint of honey for a sweet-heat kick. Ready in just 25 minutes, this coleslaw is ideal for barbecues, picnics, or as a zesty topping for tacos and burgers. Bursting with color, flavor, and a touch of spice, this recipe is sure to elevate any meal while catering to fans of bold, unique side dishes!
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Recipe Information
Ingredients
- 4 cups (shredded) Green cabbage
- 2 cups (shredded) Purple cabbage
- 1 cup (shredded) Carrots
- 3 stalks (thinly sliced) Green onions
- 1 cup (toasted and roughly chopped) Pecans
- 0.25 cup (chopped) Fresh cilantro
- 0.5 cup Mayonnaise
- 0.25 cup Greek yogurt
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 1 tablespoon Chili garlic sauce
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by prepping the vegetables. Using a sharp knife or mandoline, shred the green cabbage and purple cabbage. Shred the carrot using a box grater or food processor. Thinly slice the green onions and set everything aside in a large mixing bowl.
Toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently to avoid burning. Once fragrant and slightly browned, remove them from the skillet, let them cool, and roughly chop. Add to the mixing bowl with the vegetables.
Chop the fresh cilantro and mix it with the other ingredients in the bowl. Set this aside while you prepare the dressing.
In a smaller bowl, combine the mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, chili garlic sauce, smoked paprika, salt, and black pepper. Whisk until smooth and well incorporated.
Pour the spicy chile dressing over the coleslaw mixture. Using a pair of tongs or a large spoon, toss everything together until the vegetables are evenly coated in the dressing.
Let the coleslaw sit for 10-15 minutes to allow the flavors to meld. Stir again before serving.
Serve as a side dish or as a topping for burgers, tacos, or sliders. Enjoy!
Nutrition Facts
Calories |
1857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.8 g | 206% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 21.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1978 mg | 86% | |
| Total Carbohydrate | 98.9 g | 36% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 43.8 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1886 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
