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I am a huge fish-and-chips fan. So when we recently ate at the Aquarium Restaurant in the Opry Mills shopping center in Nashville, Tennessee, that’s what I ordered. And of course I had it with slaw on the side. But not any ordinary slaw. This one had some kick. A spicy kick. And the dressing was different. Deeper. Tastier. After a few tastes it occurred to me that it was a balsamic vinaigrette. “Perfect!” I thought. And as soon as we got home, I made an almost-copycat just-as-great spicy firecracker slaw! Same great kick, same great vinaigrette!
A Slaw With A Spicy Kick
My version of spicy firecracker slaw is very close to the one we had at the Aquarium Restaurant. I think theirs was made with a white balsamic vinegar, which I didn’t have. I had to substitute dark, which of course made my slaw darker. I also added a spicy mustard, which I’m not sure the original contained. I think so, so I added it. Either way, theirs is great. And mine is great. So no one is wrong!
Also try my tangy coleslaw.
Spicy Firecracker Coleslaw
Equipment
Ingredients
- ½ cup white wine vinegar
- ¼ cup balsamic vinegar
- 1 cup sugar
- 2 tablespoons olive oil
- 2 tablespoons spicy mustard Dijon is fine, too
- ½ teaspoon Kosher salt
- 2 teaspoons ground black pepper
- 1-3 tablespoons hot sauce
- 1 pound coleslaw mix shredded
Instructions
- Place everything except for the coleslaw mix into a medium saucepan over medium heat.
- Stir until the sugar has dissolved completely.
- Remove the pan from the heat and let cool completely.
- Add the slaw mix to a medium bowl.
- Drizzle with the sauce and toss or stir to coat.
- Cover and refrigerate for at least one hour.
Notes
Nutrition
Nutritional values are approximate.
