Meals 4 Sharing: Spicy Ginger Coleslaw
Light and crunchy spicy ginger coleslaw made with crisp cabbage, carrots, fresh apple, and zesty ginger tossed in a creamy, slightly sweet and tangy dressing with a hint of heat—this easy, flavor-packed side dish is perfect for BBQs, tacos, and summer meals.
Why I love this Spicy Ginger Coleslaw
This recipe is so versatile. It can be used for tacos, sandwiches, burritos, enchiladas, quesadilla, top a taco salad with it, or a pizza, the list goes on and on. Did I mention using the leftovers for a TDF Breakfast Hash with potatoes and peppers. Heaven help us! So good. (Promise to share recipe soon.)
Wednesday night it was my daughters last basketball game, so we had Grandpa over for dinner afterward. I had thrown the pork shoulder in the oven that morning, and later in the day I whipped up my Spicy Ginger Coleslaw, and baked beans.
We quite often eat our dinner buffet style.
Have you seen these Pretzel Slider Buns from Labriola? I found them at Costco. I ripped the bag open in the car on the way home, and ate one. Forgive me, I have no self control. I do live a whole 2 miles from Costco. That’s a long drive with these babies sitting in the seat next to you!
Gather these ingredients
Love,
Sheila
Spicy Ginger Coleslaw
Ingredients
- 1 14 ounce bag Coleslaw
- 1/2 Red Bell Pepper sliced thin
- 1 cup or half a bag Matchstick Carrots
- 1 Granny Smith Apple shredded (optional)
- 1 tablespoon fresh Ginger grated
- 1 cup Mayonnaise
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Sugar more if you like your slaw sweeter
- 1/2 teaspoon Morton’s natures Seasonings Salt
- 1/8 teaspoon Cayenne Pepper more or less per your taste
- 1/2 teaspoon Coleman’s Mustard Powder
- salt and fresh cracked pepper to taste
Instructions
- In a mixing bowl combine bag of coleslaw, matchstick carrots, shredded apple, and red bell pepper, toss to combine.
- In a smaller bowl or large measuring cup whisk together the mayonnaise, sugar, vinegar, seasoning salt, cayenne pepper, and mustard powder.
- Pour dressing over slaw mixture, fold until combined. Give it a taste add salt and pepper to your liking.
- Transfer to a serving bowl cover and refrigerate for at least 30 minutes before serving, to let the flavors mingle.
I just love her Dr. Pepper pulled pork, and her Spicy one she had in her first book. That is my go too for everyone. I love both, but hubby likes the other one because it is less “spicy”. I am going to cut the peppers in the dr pepper one. He loves the taste, but is a very mild man.
So I guess I need to make this pulled pork you speak so highly of. And I love a good slaw…it’s printed off! Have a great week, Sheila!
Now I’m on Internet Explorer, very nice…Firefox not so much 🙁
I’ve made that recipe – though for me it didn’t taste any different than my homemade bbq sauce without the Dr. Pepper – maybe I’m just awesome, ha ha! I LOVE coleslaw on my BBQ sandwiches 🙂
BTW – Your new blog design? is not working for me on Firefox…am I the only one?
Oh bummer. I have not had anyone else tell me that. I will mention it to my gal though. I must not be foxy enough ; )!
Okay, first of all I am LOVING your new site! L O V I N G it!!! You must be thrilled!!! And guess what? I made that same PW recipe. DELISH!! Have a super weekend GirlFriend. {luv & hugs}
Your new look is beautiful! Thanks for hosting, have a wonderful weekend!
Becca, Thanks! I’m glad you like it. I love it, I finally feel at home…with my blog 😉 Thanks for linking up. Have a great weekend. Sheila