Fast & Furious Tangy Slaw

George Levinthal


I wanted to make a slaw that would be a good accompaniment to BBQ chicken and corn, adding a little acid and tang to the meal. There's a good crunch from the veggies, tang from the mustard and the right amount of acid from the vinegar and the lime juice. The sugar adds a little sweet. And I wanted it to be a lighter version of the slaws made with mayonnaise based dressings.


★★★★★ 1 vote

6 - 8
30 Min
No-Cook or Other


  • 1/4
    green or napa cabbage
  • 1/4
    purple cabbage
  • 1/4
    red onion
  • 1/2
    red or orange bell pepper, seeded
  • 1/4 c
    shredded carrots
  • 1
    jalpeno, membrane and seeds removed

  • 1 tsp
    kosher or sea salt
  • 1/2 tsp
    fresh ground black pepper
  • 2 tsp
    white sugar
  • 1/2 tsp
    ground celery seed
  • 3/4 c
    extra virgin olive oil
  • 3 Tbsp
    red wine vinegar
  • 4 tsp
    dijon mustard
  • 2 tsp
    lime juice or 1/2 tsp lime zest
  • 2 Tbsp
    sesame seeds (toasted and black for color

How to Make Fast & Furious Tangy Slaw


  1. Assemble your ingredients, bowls and measuring utensils
  2. Carefully remove the hard core from both cabbages. Cut both in half and thinly slice on a mandoline or by hand and add to a large bowl.
  3. Thinly slice the onion and add to the cabbage
  4. Julienne the bell pepper and jalapeno and add to the bowl.
  5. If you purchase pre-shredded carrots, add to the bowl. If you’re using whole carrots, slice in half both ways and julienne.
  6. In a small bowl add all of the dressing ingredients, except the sesame seeds, and combine thoroughly with a whisk or pour into a container with a tight fitting lid and shake well.
  7. Pour the dressing over the slaw and combine until everything is well coated. If you’re not going to serve right away, wait until you ready to serve to add the dressing. Just before serving sprinkle on the sesame seeds and serve.

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About Fast & Furious Tangy Slaw

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