Sriracha Slaw

A small white bowl of creamy coleslaw with shredded cabbage and carrot on a gray wooden table

A creamy coleslaw of red and green cabbage, carrots and scallions in a tangy mayo dressing with Sriracha heat, ready in about 15 minutes plus chilling.

Course Side

Cuisine American

Keyword Sriracha

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 230kcal

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.

Nutrition