Hot Crunchy Coleslaw

A hot and spicy coleslaw with a whole lotta crunch.

Here’s a perfect coleslaw recipe to spice up a 4th of July BBQ. The Hot Crunch Coleslaw uses a generous amount of hot sauce for a firecracker-y kick, and oven-roasted chickpeas, along with almond slivers bring a nice crunch that complements the already crispy cabbage.

 When it comes to the hot sauce, feel free to stick with your favorite vinegar-based, cayenne pepper sauce. So you know, your classic Frank’s, or Old Bay, or Louisiana hot sauce. But if you can find it, and I’d highly recommend it, I’d go with this kind of underrated Joey Chestnut Nashville Hot Chicken Wing and Finishing Sauce I found at our local grocery store. It has a nice hot red pepper flavor, along with some smokiness, and then a subtle sweetness of brown sugar to round it out. And when paired with the mayo for the coleslaw, you have a nice, not-too-hot, creamy base for the dish. On top of that, it just works so well with the crunchy flavors of roasted chickpeas and almonds. Just make sure to start on the low-end for the hot sauce, and work your way up to the desired heat level for that perfect firecracker flavor.

Time You Need

  • 10 minutes prep
  • 45 minutes baking
  • 30 minutes resting
  • Yields: 6-8 servings

What You Need

  • 1 14 oz bag of unseasoned coleslaw blend (cabbage, red cabbage, carrots)
  • 3 tbsp mayo
  • 2 cups of sliced almond
  • 1 tsp of lemon juice
  • 1 cup of vinegar-based hot sauce
  • 1 tbsp olive oil
  • 1 tsp of fresh cracked black pepper
  • Salt, to taste
  • For the roasted chickpeas:
  • 2 cans of chickpeas, drained and dried
  • 1 tbsp olive oil
  • 2 tsp garlic powder
  • ¼ tsp cayenne pepper
  • ¼ tsp garlic salt
  • 1 tbsp onion powder
  • 1 tsp corn starch

What You Do

  • For the roasted chickpeas:
  • Preheat the oven to 425. In a bowl, add the chickpeas, and stir in olive oil. Mix in seasonings and stir to coat the chickpeas evenly.
  • Place the chickpeas on a well-oiled baking sheet or wire roasting rack. Bake in the oven for about 45 minutes, until golden brown and crispy. Remove from oven and let cool.
  • For the slaw:
  • In a large bowl, add the coleslaw. Then add in sliced almonds. Next, pour in olive oil, lemon juice, mayo, and hot sauce. Stir well. Season with black pepper and salt to taste. Let sit in fridge for 30 minutes to soak up all the flavor. Remove from fridge and add roasted chickpeas. Serve and enjoy!
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