Firecracker Slaw

cloverfields cole slaw 2
  • Servings : 15-20
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

With kale, peanuts, and a spicy kick from jalapenos, this southern-inspired slaw will go well with pulled pork sandwiches, or top a hotdog for a tasty treat.


Firecracker slaw is on the dogs in the lower left of the picture.

Firecracker slaw is on the dogs in the lower left of the picture.



  • Cooked Dressing:
  • 2/3 cup granulated sugar
  • 1 cup white vinegar
  • ½ cup vegetable oil
  • 2 tsp dry mustard
  • 2 tsp salt
  • 1 tsp celery seeds, optional
  • 4 destemmed whole jalapenos, see below, pureed in a blender or food processor with a little water
  • 1 medium head cabbage, shredded (10 cups shredded)
  • 4 cups torn kale
  • 2 cups shredded red cabbage
  • 1 cup chopped onion
  • 2 large garlic cloves, minced
  • 1 cup roasted salted peanuts, optional


Step 1

Preparation: In a medium saucepan, stir together sugar, vinegar, oil, mustard, salt, and celery seeds. Cook over medium high heat until mixture just comes to a boil. Remove from heat and cool for 5 minutes. Stir in jalapeno puree. Do not stand over the bowl. The pepper fumes are strong. Set aside until ready to use. In a large bowl, combine cabbage, kale, red cabbage, onions, and minced garlic. Pour dressing over top and mix thoroughly to coat all the vegetables. Stir in peanuts if using. Serve cold or room temperature. NOTE: Jalapenos these days are bred for size and taste but no heat. If your jalapenos are not hot, add 2 serrano peppers to the 4 jalapenos.

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