I love cole slaw. It's so easy now that they do all the shredding for you. I know fresh chopped cabbage is better & I should tell you to use that, but sometimes we need things that are really quick & easy!
Cole slaw is one of those salads that can take on many different flavors. One of our favorites would be Spicy Cole Slaw with Candied Jalapenos. It's great with BBQ, burgers or anything off the grill.
Spicy Cole Slaw
1 package of precut slaw mix
2 tablespoons of Franks Sweet Red Chili
1/2 cup pineapple tidbits, drained well
reserve 1 tablespoon of the pineapple juice
2 tablespoons of chopped candied jalapenos (recipe below)
1 tablespoon finely chopped red onion
Mix the Frank's Sweet Red Chili sauce & 1 tablespoon of the pineapple juice.
Add this to the slaw, then add all other ingredients.
Toss well to coat.
Will still look a little dry, but the cabbage will release moisture as it sits, so don't add more wet ingredients.
When you are ready to serve, if it looks to dry add a little more of the Franks before serving.
Place in fridge & let chill for at least 30 minutes before serving for the full flavor to develop.
Candied Jalapeno Peppers
4 large jalapeno peppers, washed well
1/2 cup sugar
1/2 cup water
1/8 tsp of kosher salt
Wash jalapenos & cut into rings. You can remove the seeds if you would like less heat. I enjoy the heat & left them in.
In large skillet mix water & sugar, add the salt. Bring to a low boil, mixing well.
Reduce heat to medium-high heat & add jalapenos.
Stir to coat peppers with sugar mixture, cook for 3 minutes.
Remove & let cool the peppers cool.
After they are cooled, bring sugar mixture back to medium-high heat & cook again for 3 minutes. Remove & cool.
Can be stored in fridge until ready to use in recipes. Use within a week for food safety sake!