Mix it all up, my friends! Simple as that. Just make sure everything is nicely distributed and all of the ingredients are evenly coated. I love a good coleslaw. I’ll often ask for it as a side at restaurants over french fries - just my thing - but it can be frustrating sometimes because it’s either swimming in a wet, soggy mess or it has no heat to it. Or both! Why can’t I find a coleslaw that is both creamy and spicy? I guess I have to make it myself! If you’re not keen on shredding, you can use your chef knife to finely chop the ingredients. The choice is yours, but I prefer shredding for the texture. Next, add your dressing ingredients to a bowl. We’re using mayo, white wine vinegar, hot horseradish, a bit of sugar, spicy red chili powder, celery seeds and a bit of salt and pepper. Whisk it all together! Like so! Add the dressing to the bowl with your shredded ingredients. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. Really, it gets better after a bit of time. It’s worth the wait. I do not recommend freezing coleslaw. Nothing that lingers, so your milder palate friends will love this, too. This is a GREAT side dish for family parties or backyard barbecues. It’s also outstanding piled onto a good pulled pork sandwich!
