Red Chile and Pecan Coleslaw
Brighten up your table with this zesty and crunchy Red Chile and Pecan Coleslaw, a bold twist on a classic side dish! This recipe combines crisp green and red cabbage with sweet shredded carrots for a vibrant base, while toasted pecans add a delightful nuttiness and crunch. The dressing, featuring red chile powder, creamy mayonnaise, tangy apple cider vinegar, and a touch of honey, delivers a perfect balance of smoky heat and sweetness. Ready in just 20 minutes, this coleslaw is ideal for BBQs, picnics, or as a flavorful topping for tacos and sandwiches. Bursting with texture and flavor, it's a guaranteed crowd-pleaser that will elevate any meal.
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Recipe Information
Ingredients
- 4 cups Green cabbage
- 2 cups Red cabbage
- 2 medium Carrots
- 1 cup Pecans
- 1 teaspoon Red chile powder
- 3 tablespoons Apple cider vinegar
- 0.333 cup Mayonnaise
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
1. Thinly slice the green and red cabbage using a sharp knife or mandoline slicer. Place them in a large mixing bowl.
2. Peel and shred the carrots using a box grater or food processor. Add the shredded carrots to the cabbage.
3. In a dry pan over medium heat, toast the pecans for 3-5 minutes, stirring frequently, until they are fragrant and slightly darkened. Remove from the heat, let cool, and roughly chop. Set aside.
4. In a small bowl, prepare the dressing by whisking together the red chile powder, apple cider vinegar, mayonnaise, honey, Dijon mustard, salt, and black pepper until smooth and well combined.
5. Pour the dressing over the cabbage and carrot mixture. Toss everything until the vegetables are evenly coated in the dressing.
6. Gently fold in the toasted pecans to distribute them throughout the coleslaw.
7. Let the coleslaw sit for 10-15 minutes in the refrigerator to allow the flavors to meld together.
8. Serve the coleslaw chilled as a side dish or use it as a topping for tacos or sandwiches.
Nutrition Facts
Calories |
1528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.6 g | 169% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 21.7 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 2847 mg | 124% | |
| Total Carbohydrate | 89.6 g | 33% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 41.4 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1773 mg | 38% | |
*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.
