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Cole Slaw with Pecans and Spicy Dressing Recipe

Cole Slaw with Pecans and Spicy Dressing

Tyler Florence

Recipe courtesy Tyler Florence

Show: Tyler's UltimateEpisode: Ultimate BBQ Chicken

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (71)

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Average Rating:

Total Reviews: 71

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  • on May 16, 2012

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    Excellent!! I only had on hand regular cabbage and it worked well. I also only had walnuts. What made it especially good was; I added orange flavored dried cranberries!

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  • on November 04, 2011

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    It was good, but a little too spicy (and I like spice. My husband didn't care for it at all.

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  • on October 24, 2011

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    I received a ton of cabbage through my CSA share, and needed something to use it in. I found this recipe, and was pleasantly surprised with how good it was! Everyone loved it! Only drawback is that it doesn't last more than a few days (like any salad, once you've dressed it, it starts to get a little soggy. So, I wouldn't make more than what you'll eat in the next day or 2.

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  • on August 18, 2011

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    GREEK YOUGURT!!! I substituted 3/4 of the mayo with greek yougurt. So good and almost guiltless. Made copies and took the recipe to my gym and everyone RAVED about it. People who said they dont even like cole slaw loved it.

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  • on August 17, 2011

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    I made this for guests without any real changes. Its just different enough to be interesting without strange. I agree this was not really "spicy". Just definitely spicier than your traditional creamy cole slaw. I did use the recommended amount of chili and found it to be a fairly universally appealing heat level. I don't think the nuts are crucial. It's not necessary for crunch, and they do not hold up well over time in the fridge. Everyone thought the recipe was a keeper, and I definitely plan to make it again and for guests.

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  • on August 01, 2011

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    I made a few substitutions and it still turned out crunchy and delicious. I used half reduced fat mayo and half fat free Greek yogurt. I also toasted slivered almonds (didn't have pecans and substituted cranberries for apples. Also--no chipolte pepper on hand so used ground ancho instead.

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  • on July 28, 2011

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    I added fresh mustard and turnip greens to give more of a peppery bite. Also, I am the only vegetarian in my home so I cut the recipe in half the flavors meld together well and get better the day after. You can be creative with this dish instead of apples I added golden raisins. Very good slaw, espically with my black bean burgers. P.S. I didn't use all the dressing even cutting it in half I had more than enough left over. I believe that is due to the fresh lemon juice all lemons are not created equal in size. Thanks Tyler

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  • on July 17, 2011

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    Absolutely love this recipe. I really like the toasted pecans and plan to try carmelizing the pecans next time as suggested below.

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  • on July 13, 2011

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    We love this as is. Even better with a little extra cayenne. Makes a great lunch all by itself. The Napa cabbage is nice and light, for cabbage. This recipe changed at some point. The original had cayenne pepper. Anyone know the original amounts?

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  • on June 18, 2011

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    My family loved this! Don't be afraid of the word "spicy"..the fat from the mayo helps to temper that. I don't care for hot things, and this was great. My husband and son wanted more spice so I garnished their servings with a little more ground chipotle.

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