Coleslaw with Sriracha heat? Yes please. It’s true, Sriracha works with near everything. At least in our book, it’s a go-to seasoning just like Old Bay or cayenne powder. This Sriracha slaw is a good example: an everyday side is turned just a little more special with a few tablespoons of Rooster Sauce. Try it with BBQ or as a sandwich side. It’ll warm you up just right.
🌶️ Quick recipe snapshot
| Flavor profile | Creamy, tangy and a little sweet, with the garlicky heat of Sriracha and a bite of coarse mustard. |
| Primary heat source | Three tablespoons of Sriracha, plus an optional dusting of cayenne on top. |
| Heat level | Mild. Sriracha runs 1,000 to 2,500 Scoville heat units, and it’s spread through an entire head of cabbage. |
| Texture | Crunchy cabbage, carrot and scallion in a loose, creamy dressing. |
| Best uses | Next to barbecue, piled on a pulled pork sandwich, or with fried chicken and fish tacos. |
| Customization ideas | More Sriracha or cayenne, less sugar, Greek yogurt for the sour cream, or a bagged slaw mix. |
| Before you start | About 15 minutes of prep, plus 1 to 2 hours in the fridge before serving. |
Flavor notes
The dressing does most of the work here. Mayo and sour cream make it creamy, cider vinegar and lemon juice bring the tang that keeps it from tasting heavy, and the sugar rounds off all that acid. Coarse-ground mustard adds a little bite of its own. And the Sriracha brings garlic along with its heat, so you get more than just spice from those three tablespoons.
How hot is it? Not very. Sriracha runs 1,000 to 2,500 Scoville heat units, and when you spread three tablespoons through an entire head of cabbage, what you end up with is a gentle warmth, not a burn. If you want more kick, the cayenne on top is where to find it, since cayenne runs 30,000 to 50,000 and a light sprinkle goes a long way.
Don’t skip the rest in the fridge. The recipe calls for 1 to 2 hours before serving for the best flavor. But give it a quick stir right before it goes to the table, because the dressing tends to settle at the bottom of the bowl while it chills.
Adaptation ideas
Most of these are about the heat or the dressing, and none of them will take you more than a minute.
- Want it hotter? Add more Sriracha a tablespoon at a time, tasting as you go, or dust the top with cayenne right before you serve it.
- Want it milder? Start with 1 or 2 tablespoons of Sriracha, leave off the cayenne, and add more only if your crowd wants it.
- Like a drier slaw? This makes about 2 1/4 cups of dressing, which is generous, so toss in about two-thirds of it first and then add more to taste.
- Less sweet: Cut the sugar to 2 tablespoons, and taste the dressing before you decide whether it needs the rest.
- Lighter: Swap plain Greek yogurt for the sour cream if you want a tangier, lighter dressing.
- Short on time? Bagged coleslaw mix stands in for the cabbage and carrots, so you can skip the shredding and add the dressing a little at a time until it looks right.
Serving ideas
What goes with it? Anything that likes a cool, tangy side next to it, and you’ll find it works as well on the bun as it does on the plate.
- With barbecue: Next to pulled pork, brisket or ribs, where you want something cool and crunchy on the plate.
- On a sandwich: Piled onto pulled pork or a fried chicken sandwich, where the crunch and the tang cut through the richness.
- In tacos: As a creamy, spicy topping for fish or shrimp tacos.
- With fried food: Alongside fried chicken or fish, where a little tang and heat go a long way.
Storage notes
Keep it covered in the fridge and eat it within 3 to 5 days, per USDA’s FoodKeeper guidance for homemade coleslaw. The slaw is at its crunchiest the day you make it, though. It gets softer and wetter the longer it’s in the fridge, so give the leftovers a stir before you serve them. If you’re taking it to a cookout, don’t leave it out for more than 2 hours, or 1 hour if it’s over 90°F outside.
Like this recipe? You’ll love these too:
- Spicy Kale Slaw: Another big, crunchy slaw for steak and barbecue.
- Smoky And Spicy Baked Beans: Chipotle heat for the other side of the plate.
- Jalapeño Potato Salad: A creamy picnic side with fresh jalapeño.
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Sriracha Slaw
Ingredients
- 1 cabbage mix red and green cabbage preferred, shredded
- 2 carrots shredded
- 4 scallions chopped
- 1 cup mayonnaise
- 1/2 cup cider vinegar
- 1/4 cup sour cream
- 1/4 cup sugar
- 3 tablespoons Sriracha hot sauce
- 1 tablespoon lemon juice
- 1 tablespoon coarse ground mustard
- 1 teaspoon salt
- 1 teaspoon black pepper freshly ground
- Cayenne pepper powder optional, as a garnish
Instructions
- Combine all non-vegetable ingredients in a bowl and stir thoroughly. Then add the cabbage, carrots, and scallions and stir to coat. For best flavor, refrigerate for 1 to 2 hours prior to serving. Garnish with a sprinkle of cayenne pepper powder (optional).
Notes
- The dressing is generous. For a drier slaw, toss in about two-thirds of it first and add more to taste.
- For more heat, add Sriracha a tablespoon at a time or dust the top with cayenne. For less, start with 1 or 2 tablespoons.
- Bagged coleslaw mix works in place of the cabbage and carrots.
- Keep leftovers covered in the fridge and eat within 3 to 5 days. Stir before serving.
