Recently I’ve been looking for some new recipes to push me out of my comfort zone. And while the idea of coleslaw doesn’t sound that exotic, I’ve actually never purchased cabbage before. I wasn’t even sure what parts you’re supposed to eat. But the instructions seemed simple enough. And when I read hot sauce as one of the ingredients,  I knew I had found another excuse to use my Sriracha. 

I can say that I’m really happy with the way this one turned out. It’s more exciting than just having a vegetable as your side. And it’s a lot crunchier than your typical coleslaw. Plus the spiciness is a great extra kick to your meal. 

Spicy Sriracha Coleslaw
Recipe from Kalyn’s Kitchen

4 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 green onions, thinly sliced
4 T Mayo
3 T lime juice (I used the kind from a bottle)
Sriracha to taste (or you could use any hot sauce. I think I used about 3 to 4 T of Sriracha)
I thinly sliced my cabbage using a big butcher knife. Ideally you would use a mandoline. That’s what gives you the nice even slices you normally see in coleslaw. Unfortunately I don’t own one. And my “awesome” Cusinart blender/food processor turned out to be a fail. I tried using it with some of the cabbage and all I got were tiny pieces of cabbage at the bottom and solid pieces that never once touched the blade on the top. Great blender. Definitely not a food processor…
Anyway I thought the knife worked fine.
One thing I realized was my mixing bowl wasn’t large enough to hold all of my cabbage. Truthfully I think I used more than 6 cups. I pretty much just threw in the majority of the two cabbages, which were a little over one pound each. So I grabbed a gallon ziplock bag and was able to mix it up in there. Not saying this step is necessary. But if you wanted to cut up the cabbage a few days before, you could do that and leave it in the bag until you were ready to make the slaw.

Add your chopped green onions and cilantro. 

In a small bowl, mix your mayo, lime juice and Sriracha. I’ve actually made this a few times now and have started to play with the proportions. The more mayo you add, the creamier it will be. The more lime juice and it becomes fairly thin. Obviously the more Sriracha, the more kick you’ll get. I would say that my favorite so far are using all three parts about equal. And I found it surprisingly easy to mix in. I just poured it all on top and used a wooden spoon to mix it up. 
Sorry the picture isn’t the best quality. I was fighting with the light in my apartment and thought maybe the sun would help. Now one thing I need to warn you is that the longer the coleslaw sits with the dressing, it starts to turn pink. It still tastes the same, but if you’re planning on making this for a potluck, don’t make it the night before. If it’s just for your family, they probably won’t care. 

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