Sriracha Slaw Recipes

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SRIRACHA VEGGIE SLAW



Sriracha Veggie Slaw image

I wanted to rev up coleslaw to serve with seafood or pulled pork barbecue. Nothing adds zip like a squirt of Sriracha and a shower of chopped cilantro. -Julie Peterson, Crofton, Maryland

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 8

1 cup mayonnaise
3 garlic cloves, minced
1 teaspoon Sriracha chili sauce
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 package (14 ounces) coleslaw mix
1/2 cup minced fresh cilantro
1 medium ripe avocado, peeled and cubed, optional

Steps:

  • In a small bowl, mix the first five ingredients. Place coleslaw mix and cilantro in a large bowl. Add dressing and toss to coat. Refrigerate until serving. If desired, top with avocado.

Nutrition Facts : Calories 286 calories, Fat 29g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 341mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.

PULLED PORK NACHOS WITH SRIRACHA SLAW



Pulled Pork Nachos with Sriracha Slaw image

Step up your nacho game this game day by turning leftover pulled pork into a sheet-full of goodness no one will be able to resist. Garnish with pickled jalapeno slices, if desired.

Provided by Soup Loving Nicole

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 30m

Yield 10

Number Of Ingredients 11

¾ cup water
¼ cup apple cider vinegar
2 tablespoons sriracha sauce
2 teaspoons white sugar
1 teaspoon oregano
1 teaspoon salt
1 (14 ounce) package classic coleslaw mix (such as Dole®)
½ small red onion, thinly sliced
1 (12 ounce) bag tortilla chips
3 cups cooked pulled pork
2 cups shredded Cheddar cheese

Steps:

  • Combine water, vinegar, sriracha, sugar, oregano, and salt in a saucepan and bring to a boil. Turn off heat, stir, and let cool for 10 minutes.
  • Combine coleslaw and onion in a large bowl. Pour sriracha mixture on top, stir, and set aside while you prepare nachos.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on low setting, if available.
  • Spread tortilla chips on a baking sheet and scatter pulled pork on top. Top with shredded Cheddar cheese.
  • Broil nachos in the preheated oven until cheese is melted, about 6 minutes. Top with sriracha slaw.

Nutrition Facts : Calories 426.2 calories, Carbohydrate 35.1 g, Cholesterol 76.9 mg, Fat 20.5 g, Fiber 2.6 g, Protein 24.8 g, SaturatedFat 7.4 g, Sodium 1183.2 mg, Sugar 1.5 g

SRIRACHA SLAW



Sriracha Slaw image

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

1/3 cup chunky natural peanut butter
1/4 cup freshly squeezed lime juice
1/4 cup fresh pineapple juice or freshly squeezed orange juice
1/4 cup Sriracha
2 cloves garlic, minced
2 tablespoons fish sauce
1 tablespoon ginger paste
2 tablespoons sugar
1 1/2 pounds napa cabbage, shredded
1/2 pound red cabbage, shredded
2 carrots, peeled and julienned
2 red bell peppers, seeded and julienned
1 jalapeño, seeded and minced
6 green onions, white part only, thinly sliced on the diagonal
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
Salt and freshly ground black pepper
Coarsely chopped fresh Thai basil, for garnish
Lime slices, for garnish

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.

SRIRACHA COLESLAW



Sriracha Coleslaw image

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

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

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

CRISPY SRIRACHA SPRING ROLLS



Crispy Sriracha Spring Rolls image

While in the Bahamas, friends suggested a restaurant that served amazing chicken spring rolls. When I got home, I created my own version. Such a great appetizer to have waiting in the freezer! -Carla Mendres, Winnipeg, Manitoba

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield about 2 dozen.

Number Of Ingredients 11

3 cups coleslaw mix (about 7 ounces)
3 green onions, chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
1 pound boneless skinless chicken breasts
1 teaspoon seasoned salt
2 packages (8 ounces each) cream cheese, softened
2 tablespoons Sriracha chili sauce
1 package (24 to 28 each) spring roll wrappers, thawed
Oil for deep-fat frying
Sweet chili sauce, optional

Steps:

  • Toss coleslaw mix, onions, soy sauce and sesame oil; let stand while cooking chicken. In a saucepan, bring 4 cups water to a boil. Reduce heat to maintain a simmer. Add chicken; cook, covered, until a thermometer inserted in chicken reads 165°, 15-20 minutes. Remove chicken; cool slightly. Finely chop chicken; toss with seasoned salt., In a large bowl, mix cream cheese and chili sauce; stir in chicken and coleslaw mixture. With a corner of a spring roll wrapper facing you, place about 2 tablespoons filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining edges with water. Fold side corners toward center over filling; roll up tightly, pressing tip to seal. Repeat., In a cast-iron Dutch oven or electric skillet, heat oil to 375°. Fry spring rolls, a few at a time, until golden brown, 6-8 minutes, turning occasionally. Drain on paper towels. If desired, serve with sweet chili sauce. , Freeze option: Freeze uncooked spring rolls in freezer containers, spacing them so they don't touch, and separating layers with waxed paper. To use, fry frozen spring rolls as directed, increasing time as necessary.

Nutrition Facts : Calories 186 calories, Fat 14g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 215mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

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