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Spanish Cole Slaw

Spanish Cole Slaw recipe image
This vibrant Spanish-style coleslaw offers a refreshing departure from creamy mayonnaise-based salads. The dressing is a lively blend of salad oil, white vinegar, sugar, and a distinctive kick from instant horseradish and celery seed. It delivers a perfect balance of sweet, tangy, and spicy flavors that wake up the palate. The crisp texture of the chopped cabbage and peppers holds up beautifully, making this dish ideal for picnics, summer lunches, or as a zesty side to grilled meats. It improves with time, allowing the flavors to meld together in the refrigerator before serving.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 20
Calories: 911.8
Dietary: Gluten-free, Vegan, Vegetarian
Description
This vibrant Spanish-style coleslaw offers a refreshing departure from creamy mayonnaise-based salads. The dressing is a lively blend of salad oil, white vinegar, sugar, and a distinctive kick from instant horseradish and celery seed. It delivers a perfect balance of sweet, tangy, and spicy flavors that wake up the palate. The crisp texture of the chopped cabbage and peppers holds up beautifully, making this dish ideal for picnics, summer lunches, or as a zesty side to grilled meats. It improves with time, allowing the flavors to meld together in the refrigerator before serving.
Ingredients
  • 1 cup Salad oil
  • 1 cup White vinegar
  • 1/4 teaspoon Instant horseradish
  • 1 1/3 cup Sugar
  • 2 tablespoon Salt
  • 2 tablespoon Celery seed
  • 3/4 teaspoon Black pepper
  • 1/4 teaspoon White pepper
  • 2 pound Cabbage head, chopped or
Directions
  1. 1
    Finely shred or chop the cabbage head.
  2. 2
    Chop 1 red pepper and 2 green peppers into small pieces.
  3. 3
    Dice or grate 1 large onion.
  4. 4
    Grate 1 carrot if desired for added color and sweetness.
  5. 5
    Combine the salad oil, white vinegar, instant horseradish, sugar, salt, celery seed, black pepper, and white pepper in a medium saucepan.
  6. 6
    Bring the dressing mixture to a rapid boil over medium-high heat.
  7. 7
    Boil rapidly for exactly 1 minute to dissolve the sugar and meld the flavors.
  8. 8
    Remove the saucepan from heat and let the dressing cool slightly.
  9. 9
    Place the chopped cabbage, peppers, onion, and carrot in a large bowl.
  10. 10
    Pour the hot dressing over the vegetables and mix thoroughly to coat evenly.
  11. 11
    Cover the bowl and refrigerate for several hours or overnight before serving.

Nutrition Facts

Servings 20

Amount Per Serving
Calories 911.8kcal
% Daily Value *
Total Fat 60.3g93%
Saturated Fat 9.0g45%
Cholesterol 0.0mg0%
Sodium 29296.5mg1221%
Total Carbohydrate 94.4g32%
Dietary Fiber 6.1g25%
Sugars 87.4g
Protein 3.2g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This slaw tastes best after the flavors have had time to meld, so refrigerate for at least 4 hours before serving.

The recipe calls for boiling the dressing to dissolve the sugar. Ensure the sugar is fully dissolved before pouring over the vegetables.

For a milder flavor, reduce the amount of instant horseradish or omit the white pepper.

Store leftovers in an airtight container in the refrigerator for up to 5 days.

The vegetables listed in the directions (red cabbage, peppers, onion, carrot) are standard additions for this style of slaw, even though the ingredient list highlights the cabbage. Adjust vegetable quantities to your preference.

Keywords: coleslaw, spanish salad, vinegar dressing, horseradish, cabbage, peppers, celery seed, vegan, side dish, picnic food, summer salad, tangy, spicy, chopped vegetables, quick recipe, make ahead
Read it online: https://www.chefs-mate.com/recipe/spanish-cole-slaw/