Spicy Sriracha Asian Coleslaw Recipes
SPICY SRIRACHA ASIAN COLESLAW
This Sriracha Asian Coleslaw is easy to make with only 6 ingredients and 10 minutes of time, but packs in all the flavor! Serve it as a side dish, or try it layered on your fish tacos, BBQ sandwich, burger, or bowls.
Provided by Kimber
Categories Side Dish
Time 10m
Number Of Ingredients 6
Steps:
- Combine the mayo, sriracha, and lime juice in a bowl and whisk until smooth.
- In a large bowl, combine the coleslaw mix, green onion and cilantro. Pour the sauce over the top and use tongs to toss the mixture until evenly coated.
- Serve chilled.
Nutrition Facts : Calories 112 kcal, Carbohydrate 4 g, Protein 1 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 186 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
SRIRACHA SLAW
This Asian-style slaw uses a base of peanut butter, which adds a nutty sweetness redolent of pad Thai and satay. It also adds body to the dressing and a touch of delightful crunch. Ginger paste is available in the Asian or Indian section of many grocery stores. Or, you can make your own using a food processor: place one gingerroot in the processor and add just enough water to help keep everything moving. For those who prefer the old school technique, a mortar and pestle with a touch of elbow grease yields excellent results as well.
Yield makes 6 to 8 servings
Number Of Ingredients 19
Steps:
- To make the dressing, in a medium bowl, combine the peanut butter, lime juice, pineapple juice, Sriracha, garlic, fish sauce, ginger paste, and sugar. Cover and store in the refrigerator until you are ready to use it.
- To make the slaw, in a large bowl, mix together the napa and red cabbages, carrots, bell peppers, jalapeño, green onions, cilantro, and mint. Add the dressing and toss to mix. Season with salt and pepper to taste.
- Garnish with the basil and lime slices. Serve immediately to retain crunch.
- For a more traditional picnic and barbecue coleslaw, make a dressing with 1/2 cup Sriracha Aïoli (page 16), 1/4 cup cider vinegar, and 2 tablespoons sugar. Combine with the slaw ingredients, using 1/4 cup chopped flat-leaf parsley instead of the cilantro and mint. Season with salt and pepper to taste.
- Feel free to opt for 2 (16-ounce) bags of store-bought coleslaw mix in place of cutting the cabbages and carrots yourself.
ASIAN-STYLE SPICY COLESLAW RECIPE - (4.8/5)
Provided by á-174535
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk the peanut butter with the lime juice, fish sauce, water, sugar, garlic, and Sriracha. In a large bowl, toss the napa and red cabbages with the carrots, peppers, cilantro, and mint. Toss the salad with the dressing and season with salt and pepper. Serve right away.
SPICY ASIAN COLESLAW
Make and share this Spicy Asian Coleslaw recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the first 4 ingredients in a large bowl.
- Add the green onions and coleslaw, tossing gently to coat.
- Sprinkle the slaw with parsley and sesame seeds.
- Serve immediately.
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.
Provided by dazaspicymeatball
Categories Salad Dressings
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 390.8, Fat 22.9, SaturatedFat 4.6, Cholesterol 22.8, Sodium 1387.6, Carbohydrate 45.9, Fiber 6.1, Sugar 26.3, Protein 4
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