Sriracha Coleslaw

"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."
 
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photo by gailanng photo by gailanng
photo by gailanng
photo by gailanng photo by gailanng
photo by sheepdoc photo by sheepdoc
Ready In:
1hr 10mins
Ingredients:
13
Serves:
4-6
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ingredients

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directions

  • 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.

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Reviews

  1. I opted to use only the green cabbage, but I loved this slaw. I served it with Recipe #505158 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.
     
  2. 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.
     
  3. Oh, you're going to love this: One bite and my tongue had to slap my brain to cease. I've been working on that comment a good 30-40 seconds and I'm pretty sure I've nailed it. Right?
     
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Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

<p>I love the Carolina Panthers and I love tailgating before the games. I also have a passion for food and love making others happy with my food.</p> <p>I bought a sweet Char-griller grill that will cook some of the tastiest meat and vegetables. So I'm always looking for ways to incorporate the grill.</p> <p>I have since bought a gas webber grill and added a cast iron griddle, so I can cook the&nbsp;veggies the same time I cook the meat. I can also cook stinky foods outside, onions, peppers, bacon&nbsp;etc.&nbsp;</p> <p>&nbsp;</p>
 
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