Recipes
NOLA Tangy Coleslaw
Serves 4
| Prep Time: 15 mins
| Cook Time: 7 mins
| Total Time: 60 mins
Discover The Recipe
Coleslaw is a Southern food tradition and we love it with BBQ or as a random weeknight side dish. Purists might scoff at a coleslaw recipe that does not include mayonnaise, but we challenge any skeptics to taste this vinegar-based version before judging.
Packed with flavor, our Tangy ‘Slaw spice blend includes the spices necessary to quickly whip up a batch of slaw with minimal effort. Just boil up the vinegar and sugar with our spices and pour over the slaw veggies for an easy, delicious side dish we think you’ll add to your regular rotation.
Ingredients
1 head of cabbage, cored and shredded
4 carrots, shredded or thinly sliced
1 red bell pepper, thinly sliced
1 onion sliced thin
1 cup apple cider vinegar
1 cup sugar
0.5 cup of canola or olive oil
2 tbsp Piquant Post Tangy ‘Slaw Spice
1 tbsp salt (optional)
2 tbsp chopped parsley for garnish (optional)
1 bunch (4-6) green onions, chopped
Notes
This recipe is a snap to make. Most of the effort comes from prepping the vegetables. To save time, find bags of your favorite shredded vegetables at the supermarket and mix-n-match.
Click this link for tips on how to shred different vegetables.
Why do you need to refrigerate the coleslaw after making it? You can eat it right away, but we find that a short stint in the fridge after tossing the vegetables with the vinegar slightly softens the veggies and achieves that perfect crunch. After about 3 hours, the acid in the vinegar will start to wilt your veggies and you will begin losing the crunch. While it will still taste good the next day, be warned that the veggies will be soggy.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Instructions
Alternatives & Substitutions
The Tangy ‘Slaw blend is designed to be used on veggies. If you don’t feel like making coleslaw, you can make a nice salad dressing using our packet. Mix 1 cup of olive oil, 1/3 cup of vinegar, and 2 tbsp of Tangy ‘Slaw spice (add 1/4 cup of sugar for those that like it sweeter, but this is optional). Pour over your favorite salad.
Think of coleslaw as a “kitchen sink” for vegetables – you really can throw anything you like in it. We have tried (with great success) shredded kale, broccoli stems, red and green cabbage, jicama, red peppers, beets, cilantro, and carrots. But any firm greens or veggies will work if thinly sliced or shredded. Try adding a diced jalapeño for a nice kick.
Here’s a coleslaw using winter root vegetables. Prepare the veggies per their recipe then complete with our recipe.
Let us know about your experiments in the comments so that others can try your ideas.
Post pictures of your masterpiece meal on social media and tag us. We repost!
NOLA Tangy Coleslaw
Ingredients
1 head of cabbage, cored and shredded
4 carrots, shredded or thinly sliced
1 red bell pepper, thinly sliced
1 onion sliced thin
1 cup apple cider vinegar
1 cup sugar
0.5 cup of canola or olive oil
2 tbsp Piquant Post Tangy ‘Slaw Spice
1 tbsp salt (optional)
2 tbsp chopped parsley for garnish (optional)
1 bunch (4-6) green onions, chopped
Instructions
Notes
This recipe is a snap to make. Most of the effort comes from prepping the vegetables. To save time, find bags of your favorite shredded vegetables at the supermarket and mix-n-match.
Click this link for tips on how to shred different vegetables.
Why do you need to refrigerate the coleslaw after making it? You can eat it right away, but we find that a short stint in the fridge after tossing the vegetables with the vinegar slightly softens the veggies and achieves that perfect crunch. After about 3 hours, the acid in the vinegar will start to wilt your veggies and you will begin losing the crunch. While it will still taste good the next day, be warned that the veggies will be soggy.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
