Spicy Garden Slaw Recipe

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Spicy Garden Slaw
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  1. Make the cayenne dressing: In a 7-quart stainless steel bowl, whisk together the cider vinegar, lemon juice, mustard, hot sauce, cayenne pepper, and celery seeds. Add the safflower oil in a slow, steady stream while whisking to incorporate. Season with salt and pepper, and whisk to combine. Transfer 3/4 cup of the dressing to a 1-quart stainless steel bowl, cover tightly with plastic wrap, and set aside until needed. Leave the remaining 3/4 cup uncovered in the 7-quart bowl.
  2. Prepare the spicy garden slaw: Preheat the oven to 325 degrees Fahrenheit.
  3. Add the prepared green and red cabbages, carrots, red onion, green, red, and yellow bell peppers to the dressing in the 7-quart bowl. Toss to combine thoroughly. Cover tightly with plastic wrap and refrigerate until ready to serve. (The slaw may be kept refrigerated in a covered, noncorrosive container for up to 2 days before serving.
  4. Toast the peanuts on a baking sheet in the preheated oven for 10 to 12 minutes, until golden brown. Set the nuts aside at room temperature until needed.
  5. Make the biscuits: Preheat the oven to 400 degrees Fahrenheit
  6. Place the flour, cornmeal, baking soda, baking powder, and salt in the bowl of an electric mixer fitted with a paddle. Mix on low speed until thoroughly combined, about 30 seconds. Add the shortening and mix on low speed for 1 minute, until the shortening is cut into the flour mixture and resembles coarse meal. Add the corn and buttermilk, then mix on low speed until the dough begins to come together, about 30 seconds. Transfer the dough to a clean, dry, lightly floured work surface.
  7. Roll the dough out 1/2 inch thick. (If the dough sticks to the rolling pin or work surface, use a small amount of extra flour to prevent sticking.) Cut the dough into 8 biscuits using a 2 1/2 inch biscuit cutter. Form the remaining dough into a ball and roll it out again to a thickness of 1/2 inch. Cut the dough into 4 biscuits. Transfer the biscuits to a nonstick baking sheet. Bake the biscuits on the center rack of the preheated oven for 12 minutes, rotating the baking sheet 180 degrees about halfway through the baking time, until very lightly golden brown. Remove the biscuits from the oven and set aside at room temperature while assembling the salad.
  8. Assemble the salad: Divide and arrange the red leaf lettuce leaves on four 10- to 12-inch room-temperature plates.
  9. Whisk the dressing in the 1-quart bowl. Dress the red leaf lettuce on each plate with 2 to 3 tablespoons of the dressing. Place an equal amount of spicy garden slaw on the center of each salad.
  10. Sprinkle toasted peanuts on each portion of spicy garden slaw. Serve immediately accompanied by the crispy corn biscuits.
  11. Salad Days
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1193.37 Kcal (4996 kJ)
Calories from fat 809.29 Kcal
% Daily Value*
Total Fat 89.92g 138%
Cholesterol 21.98mg 7%
Sodium 693.15mg 29%
Potassium 1432.39mg 30%
Total Carbs 80.74g 27%
Sugars 20.29g 81%
Dietary Fiber 17.62g 70%
Protein 21.3g 43%
Vitamin C 217.4mg 362%
Vitamin A 3.2mg 108%
Iron 42.4mg 236%
Calcium 291.8mg 29%
Amount Per 100 g
Calories 159.44 Kcal (668 kJ)
Calories from fat 108.12 Kcal
% Daily Value*
Total Fat 12.01g 138%
Cholesterol 2.94mg 7%
Sodium 92.61mg 29%
Potassium 191.37mg 30%
Total Carbs 10.79g 27%
Sugars 2.71g 81%
Dietary Fiber 2.35g 70%
Protein 2.85g 43%
Vitamin C 29mg 362%
Vitamin A 0.4mg 108%
Iron 5.7mg 236%
Calcium 39mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 30.6
  • 32

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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