Prep 10 mins
Cook 1 hr
I loved all of the textures and flavors together. The crunch of the cabbage. The tang from the vinegar. A slight sweetness and, of course, the zest of the Sriracha. It really kicked up my traditional coleslaw to a whole new level.
- 5 cups shredded cabbage
- 5 cups shredded red cabbage
- 2 cups shredded carrots
- 1⁄4 cup finely sliced green onion
- 2 teaspoons lemon juice
- 1⁄2 cup cider vinegar
- 1⁄4 cup sugar
- 1 1⁄2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 1 cup mayonnaise
- 1⁄4 cup sour cream
- 1 tablespoon coarse grain mustard
- 3 tablespoons Asian chili sauce
- In a large bowl, combine the mayonnaise, sour cream, Sriracha, and mustard, lemon juice, vinegar, sugar and salt. Add cabbage, carrots and onion. Mix well. Refrigerate for 1 hour.
I opted to use only the green cabbage, but I loved this slaw. I served it with Crispy Beer Battered Tilapia as part of the My Three Chefs event and am so glad I had seen this recipe. I will be making it again. I thought it would be good with a BBQ meal too.
This was really good although I usually think of coleslaw as the cooling part of a spicy meal. I like cooked coleslaw dressing much better than raw cabbage, so I changed it a little. I used 1/2 bag of prepared coleslaw mix - green and purple cabbage and carrots, 1 green onion, and made 1/4 of the dressing. I substituted salad oil for the dressing and mixed everything except the sour cream in a small saucepan and heated until boiling and the sugar was dissolved. I poured the hot dressing on the coleslaw mix and let it sit on the counter about 90 minutes. Then I stirred in a big spoonful of greek yogurt (sub for sour cream) and refrigerated. Made for My 3 Chefs 2013.