ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spicy Slaw

Yield 12 cups

Ingredients

  • 1 teaspoon mustard seeds
  • 1 teaspoon celery seeds
  • 1 medium cabbage, finely shredded (about 3 pounds)
  • 2 carrots, julienned
  • 1 small red bell pepper, coarsely chopped
  • 1 jalapeno pepper, sliced
  • 2 garlic cloves, peeled
  • 3 tablespoons cider vinegar
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1/8 teaspoon ground red pepper
  • 1/4 cup canola oil
  • 2 tablespoons sour cream

How to Make It

  1. Place mustard seeds and celery seeds in a mortar. Using a pestle, grind until coarse; set aside.

  2. Combine cabbage and carrot in a large bowl; set aside.

  3. Combine seed mixture, red bell pepper, and next 6 ingredients in a food processor; process until smooth. With processor running, slowly pour oil through chute. Add sour cream; pulse until smooth.

  4. Pour mixture over cabbage and carrot, tossing well. Cover and chill 1 hour.