This Month’s Recipe: Spicy Coleslaw

June 21, 2011

Whether you’re looking for an unusual side for your holiday barbeques or want to try something new at the campground, this recipe is sure to please. But that’s just the beginning, according to contributor Winona Brewer.

“We use this on grilled fish tacos,” the Dryersbrug, Tennessee camper says. And it sounded so good that we had to give it a try, too.

One of our team members, Stephanie, whipped up a batch of this coleslaw for a family barbeque. (See photos at right.) She reported that because the recipe called for less mayo than many traditional slaws, it was much lighter than others she’d tried. Stephanie also said that the freshness of the freshly squeezed lime juice balanced beautifully with the spices, and raved about the addition of cumin—again a fairly non-traditional coleslaw ingredient.

Served along side burgers, it was a big hit at the barbeque, and she said that she can’t wait to make it again. Next time, it’ll probably top fish tacos like Winona recommended.

3 Cups coarsely chopped green cabbage
2 T chopped fresh cilantro
1 T mayonnaise
1 T sugar or sugar substitute
2 dashes of cayenne pepper
1/4 C. olive oil
1 lime, juiced
1 tsp ground cumin
1½ tsp paprika


Mix first 4 ingredients and set aside.
Mix olive oil, lime juice, cumin and cayenne pepper. Pour over cabbage mixture and mix well. Sprinkle with paprika and mix well. Serve immediately.


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