Spicy Cole Slaw

Chef Dean Fearing, The Mansion on Turtle Creek, Dallas, TX
Adapted by StarChefs


Yield: 12 servings

  • 3 cups green cabbage, leafy part only, julienned
  • 2 cups red cabbage, leafy part only, julienned
  • ˝ red bell pepper, seeded and membranes removed, julienned
  • ˝ yellow bell pepper, seeded and membranes removed, julienned
  • ˝ carrot, peeled and cut into very fine julienne
  • 1 cup mayonnaise
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 1-2 jalapeńo chiles, minced
  • ˝ teaspoon ground toasted cumin seeds
  • 2 Tablespoons fresh cilantro, chopped
  • ˝ Tablespoon malt vinegar
  • ˝ Tablespoon Worcestershire sauce
  • Fresh lime juice to taste
  • Salt to taste

In a large bowl, combine cabbages, red and yellow peppers and carrot until well blended. Process remaining ingredients in a blender until smooth and adjust seasoning. Pour dressing over vegetables and toss to combine. Recheck seasoning and serve.


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