Cooking In Stilettos/ Sunny Anderson/ Tried and True Recipes

Firecracker Slaw – The Perfect Summer Side

The unofficial start to summer has begun and, while I don’t have a ton on my summer dance card yet, I know that there will be some weekend trips to see family and friends, a possible trip to the shore, wandering through farmer’s markets and seeing more of this gorgeous city that captured my heart as a child. Really – is there anything better. One thing that is on the agenda – a cookout (or four).

Whenever there is a cookout planned, I know there is one side that has to be on the menu – my favorite coleslaw recipe ever – Sunny Anderson’s Firecracker Cole Slaw. It’s sweet yet spicy and definitely is a new take on the traditional. I have to warn you – this recipe will make coleslaw for days so if it’s only for a few people, I might suggest that you halve the recipe.

Sunny’s recipes are always foolproof so I knew that for Memorial Day, this would be the perfect side. I adapted it a bit as I was trying out this new eggless vegan mayo and, can I say, it rocked. I kept shredding everything in the Cuisinart, one after the other – my reasoning was that the bowl was massive and I figured it would be easier to just shred away and then mix everything in one big swoop. Only one problem – it turned the coleslaw beyond purple so I channeled my inner Prince and started singing “Let’s Go Crazy”. I served it with some roasted garlic burgers and Hebrew National hot dogs and everyone was happy – purple slaw and all.

For your next cookout, give this slaw a whirl and let me know what happens!

On to the recipe:

Gather the ingredients

Shred Shred Shred

“Purple Slaw – Purple Slaw” – sorry – let me stop channeling my inner Prince backup singer

Now – isn’t this the best side to go with your fave Hebrew National Hot Dogs?

Firecracker Slaw – The Perfect Summer Side
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  • 2 1/2 cups of light mayonnaise
  • 1/4 cup apple cider vinegar
  • 2 teaspoons of adobo sauce, plus more as needed
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 2 cups carrots, shredded
  • 1/2 cup dried cranberries
  • 1/2 cup raisins
  • 2 Granny Smith apples, cored and shredded
  • 2 Bartlett pears, cored and shredded
  • 1/2 head red cabbage, shredded or sliced thin (do this first and mix this in LAST!)
  • 1 head Savoy cabbage, shredded or sliced thin
  • Salt and freshly ground black pepper


  1. Mix together the mayonnaise, apple cider vinegar, adobo sauce and the minced chipotle pepper in a large bowl. Taste it and, if needed, add a bit of salt and pepper or a bit more vinegar to make it more "saucy". Want it spicier – add more adobo sauce (note – for the record, I'm a wimp. Sunny's recipe calls for a tablespoon – my mouth would be on fiyah for that).
  2. Add the carrots, dried cranberries and raisins, shredded apples, pears and cabbages and mix well.
  3. Taste and season with a bit more salt and pepper, cover and let "marinate" in the fridge for at least an hour. The longer it sits, the better the flavors meld.
  4. Enjoy!



2787 cal


198 g


246 g


11 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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