The best and easiest Spicy Coleslaw you’ll ever make—and eat!
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1cup mayonnaise
- 4 small shallots, coarsely chopped
- 1-2 jalapeño peppers, finely chopped with their seeds
- 3 tablespoons finely chopped canned green chilies
- 2 garlic cloves, finely chopped
- 2 tablespoons finely chopped cilantro
- 2 tablespoons pure maple syrup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon malt vinegar
- 2-3 tablespoons fresh lime juice
- 6 cups shredded green cabbage
- 3 cups shredded red cabbage
- 1 large red bell pepper cut into matchstick strips
- 1 large green bell pepper, cut into matchstick strips
- 1 large yellow bell pepper cut into matchstick strips
- 2 medium carrots, coarsely shredded
- In a small dry skillet, toast the cumin seeds and the coriander seeds over moderate heat, stirring, until fragrant, about 2 minutes. Let cool, then grind the seeds to a powder in a mortar or spice grinder.
- In a blender or food processor, combine the mayonnaise, shallots, jalapeno peppers, canned chilies, garlic, cilantro, maple syrup, Worcestershire, mustard, vinegar and the ground cumin and coriander seeds and process until smooth. Season the dressing with salt and the lime juice.
- In a large salad bowl, mix the green and red cabbage with the bell peppers and carrots. Add the dressing and toss well to coat. Refrigerate until slightly chilled or for up to 3 hours. Season with salt before serving.