Slaw shines as a hot, fresh approach to summer salad

(BPT) – Nothing beats a refreshing salad in the summer, but even the most delicious fruits and fresh, seasonal vegetables can get dull if you eat them enough. These slaw recipes, however, can be a refreshing way to incorporate the season’s best veggies – and a surprising pop of heat – into your summer dining. This summer, take your slaw explorations beyond traditional cabbage with creamy dressings.

Here are two great slaw recipes and a bonus dressing to try this summer:

Spicy Asian vegetable slaw

Spicy dressing and a scorching wasabi drizzle make this slaw an attention-grabber.

Dressing ingredients:

2 tablespoons CHA! by Texas Pete (R)

2 tablespoons ginger puree by Gourmet Garden

1 bunch cilantro, fresh, minced

1/3 cup rice wine vinegar

3 tablespoons soy sauce

2 tablespoons black sesame seeds

1/4 cup sesame oil

1/4 cup vegetable oil

Slaw ingredients:

1 Napa cabbage, thick stems removed, shredded into 1-inch long pieces

5 carrots, shredded into 1-inch long pieces

1 pound radishes, cut in half, sliced thin into half-moons

1 pound snap beans, shredded into 1-inch long pieces

3 green unripe mangos, peeled and finely julienned into 1-inch long pieces

Wasabi drizzle ingredients:

1 tablespoon CHA! by Texas Pete(R)

1 1/2 cups mayonnaise

2 tablespoons wasabi powder

1 tablespoon soy sauce

1/4 cup pickled ginger, finely minced


Shred and julienne all the ingredients for the slaw and place them in a large mixing bowl. Place all the ingredients for the dressing into a small mixing bowl and whisk together until evenly incorporated.

Next, prepare the wasabi drizzle. Mix the CHA!, mayonnaise, wasabi powder, soy sauce and minced pickled ginger. Place the mixture into a squeeze bottle with a tip that is cut large enough so that the pickled ginger does not clog the end while drizzling. Use this sauce as a garnish for the final dish.

Pour the dressing over the vegetables and mix together well. Drizzle the wasabi mixture over each individual serving of the Asian vegetable slaw and serve. For more delicious CHA! recipes, visit

Zippy Tie Dye Cole Slaw

Hot sauce, brown sugar and red wine vinegar form the basis of a zingy dressing for this colorful slaw.


1-2 tablespoons Texas Pete Hotter Hot Sauce(R)

1/2 head red cabbage, shaved thin

6 tablespoons brown sugar

3 tablespoons red wine vinegar

1 red bell pepper, finely julienne

1 yellow bell pepper, finely julienne

1 green bell pepper, finely julienne

1/2 cup radishes, sliced thin

1/2 red onion, julienne paper thin

2 carrots, fresh, grated on the large shredder

1 teaspoon caraway seeds

1 teaspoon celery seeds

2 tablespoons parsley, fresh, minced

1/3 cup mayonnaise

Salt and pepper to taste


Place the thinly shaved red cabbage into a large mixing bowl.  Add the brown sugar, red wine vinegar and the Texas Pete(R) Hotter Hot Sauce. Mix well.

Let this mixture marinate at room temperature for 10 minutes before adding all the remaining ingredients from the bell peppers to the mayonnaise.  Season with salt and pepper and mix until all ingredients are fully incorporated and refrigerate for two hours before serving.

Whether a slaw is on your menu or not, liven up any summer salad with this simple dressing recipe.

Texas Pete devil’s ranch dressing


2 cups Texas Pete(R) Original Hot Sauce

3 quarts prepared ranch dressing


Simply mix the hot sauce into your favorite prepared ranch dressing and refrigerate until ready to use. This spicy dressing works great on virtually any type of greens, from crisp romaine to nutrient-rich spinach and fresh field greens.

For more Texas Pete(R) recipes, visit




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