Recipe Hot and Spicy Slaw.
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Hot & Spicy Slaw

Serve up a tasty side dish that’s a lighter, more delicate version of slaw by using Napa cabbage and Lacinato kale. The red wine vinegar, Dijon mustard and Blue Plate Hot & Spicy Mayo create a delicious balance of creaminess, acidity and spicy heat.


4 to 6 servings, about 1 quart


  • 1 medium head Napa cabbage, shredded
  • 1/2 bunch Lacinato kale, shredded
  • 1/2 bunch radishes (about 6), julienned
  • 2 carrots, peeled and shaved into ribbons
  • 1/3 cup Blue Plate® Hot & Spicy Mayonnaise
  • 3 tablespoons buttermilk (full fat)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon coarse salt


  1. Combine shredded cabbage, kale, radishes and carrot ribbons in a large bowl.
  2. Whisk together mayonnaise, buttermilk, vinegar, mustard and salt in a separate small bowl.
  3. Toss the dressing with the cabbage mix. Check seasoning and add more salt to taste.
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