Sriracha Veggie Slaw Recipes

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

Ingredients

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

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

Ingredients

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.

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