Coleslaw Bites with Jalapeño Dip

cabbage bites

Sides are often underrated, and that's a shame because there are so many interesting ways to dress up grains and vegetables and legumes. For examples, these little fried coleslaw bites served up with one of the tastiest and easiest dips I have had for a while. I made these as part of a meal, rather than as a starter, so I made my bites about 2 inches in diameter, but feel free to make them smaller to serve as hors d'oeuvre tidbits. Better yet, double the batch because they won't last long. They really are that good, and frying up cabbage really brings out its natural sweetness.

These coleslaw bites are vegan friendly too, so if you don't want the dairy here, consider making a variation on the creamy jalapeño dip I present here or serve with a tomato chutney or salsa.

coleslaw bites

Coleslaw Bites with Jalapeño DipColeslaw Bites with Jalapeño Dip
Recipe by
Published on November 11, 2013

Simple, sweet and savory golden fried cabbage coleslaw balls served with a creamy, tangy and zesty yogurt and jalapeño dip

Preparation: 20 minutes
Cooking time: 5 minutes

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  • 4 cups shredded green cabbage (about 1/2 small cabbage)
  • 1 large carrot, shredded
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne
  • fresh cracked black pepper
  • 1/4 cup all-purpose or spelt flour
  • 3 tablespoons cornstarch
  • oil for frying
  • 3/4 cup plain yogurt
  • 1/4 cup mayonnaise
  • 2 jalapeños, seeded and chopped
  • juice from 1 lemon (3 tablespoons)
  • 1/2 teaspoon sea salt
  • fresh cracked black pepper
  • Place the grated cabbage and carrot in a large strainer and sprinkle with the sea salt. Let stand for 15 to 20 minutes.

  • While the cabbage is resting, prepare the jalapeño dip. In a small bowl, combine the yogurt, mayonnaise, jalapeños, lemon juice, sea salt and black pepper. Blend this mixture together using an immersion blender or upright blender if preferred. Add a bit of water if it is too thick. Refrigerate until ready to serve.

  • Using your hands, squeeze as much water out of the cabbage and carrots as possible. Transfer to a large bowl and mix in the paprika, cayenne, black pepper, flour and cornstarch. Dampen your hands and shape into small 1- to 2-inch balls.

  • Heat 2 to 3 inches of oil in a medium saucepan over medium-high heat. When the oil is hot, fry the balls in batches, gently turning often until browned on all sides — about 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels.

  • Serve hot or warm with the jalapeño dip on the side.

Makes about 10 2-inch balls

coleslaw ball with jalapeno dip

More little bites you are sure to enjoy from Lisa's Kitchen:
Eggplant Quinoa Bites with Pesto
Goat Cheese Olive Balls
Savory Quinoa Corn Cups
Smoked Gouda Gougères

On the top of the reading stack: Cooking Inspired by Estee Kafra

Audio Accompaniment: Stellardrone


Susan said...

Brilliant idea, Lolly! Fried salad!

Will try very soon.

Lisa Turner said...

It is a divine recipe dearest Susan. Let me know what you think of it.

Swathi said...

You always come up with delicious and easy recipe, sure I will try this one.

lubnakarim06 said...

Looks like yum starter to me....

Deena Kakaya said...

What a lovely idea Lisa, this is the sort of food people like to eat! A great one for entertaining.

Lisa, was it you who asked me about samosa filling lasagne? Apologies if it wasn't, I'm racking my mind! X

Joanne said...

I'm not usually that interested in coleslaw because I'm not into mayo but these little fried bites are like a whole new world of coleslaw! Great idea!

Lisa Turner said...

Thanks for the lovely comments. Deena, yes, I was asking about your samosa lasagne filling. Intrigued.

Carole said...

Love this! Thanks for bringing it to the party.