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Sriracha Red Cabbage Slaw

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This Sriracha Red Cabbage Slaw is deliciously creamy with a little bit of heat. The perfect addition to your summer salad rotation.

I’ll admit it. I’m a huge coleslaw snob. I guess it’s because I’m not overly fond of cabbage; especially when it’s served warm. However, MANY years ago, while I was working at a small, family Italian deli in my college days I learned how to make this Homemade Coleslaw using white or Napa cabbage.

The recipe was simple; which is always a plus, and it was creamy every time. This was the only way I would eat cabbage or coleslaw…ever. That is until I tried this new Sriracha Red Cabbage Slaw.

I wanted to update my favorite coleslaw recipe to create something new and wonderful and decided to give it a little kick by adding some Sriracha and fresh lime juice.

OH. MY. GOODNESS.  Just look at that how creamy it looks! I prefer my coleslaw on the creamy side and the longer it sits, the creamier it gets. You achieve that by slicing the cabbage super thin using a very sharp knife or an electric slicer.

Since I was only making this for the four of us, I opted for the knife.

How do you make Red Cabbage Slaw?

Start by cutting the cabbage in half, then cut out the core on both halves by making angled cuts alongside of the core (like a triangle). Take out the core and rinse both halves under cold water to remove any excess dirt. Allow cabbage to drain on a paper towel to remove excess moisture.

Grab a cutting board; then cut each half in half again and hold upright so that it’s level on the board. Take a sharp knife and slowly start “slicing” the cabbage as this as you can get it. I like mine 1/8″ – 1/4″ thick.

Place the cabbage in a large bowl and add the shaved carrots. To shave the carrots, use a vegetable peeler to remove the first layer of skin; then keep shaving the rest.

In a small separate bowl, combine the mayonnaise (I only use Hellmann’s; especially for my salads), Sriracha, fresh lime juice, sugar and salt. Whisk until creamy; then pour over the cabbage.

Mix well with clean hands (I find it easier to do it this way than with a spoon); then place in a sealed bowl or container in the refrigerator for at least 6 hours (I prefer overnight).

This Sriracha Red Cabbage Slaw is a MUST-HAVE on your summer bbq salad rotation. It only takes about 15-20 minutes to put together and contains 5 ingredients. Simple right?

I would suggest that you start out with less Sriracha than you think you’ll need at first because as it sits, the flavor intensifies. Trust me.

I started out with 1 tablespoon; then tasted it before it had time to sit and decided to add another tablespoon. When I went to go try it the next day, it really had a kick, but we ate it anyway and it was delicious! Just use it sparingly at first if you have a sensitive pallet. You can always add more. ~Enjoy!

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Sriracha Red Cabbage Slaw

This Sriracha Red Cabbage Slaw is deliciously creamy with a little bit of heat. The perfect addition to your summer salad rotation.

Prep Time: 20 minutes
Total Time: 20 minutes
Course: Salads
Cuisine: American
Keyword: cabbage
Servings: 10
Author: Carrie’s Experimental Kitchen

Ingredients

  • 6 cups shredded red cabbage (1 medium head)
  • 1 cup shaved carrots
  • 2 cups mayonnaise
  • 1 tablespoon sriracha hot sauce, more or less as desired
  • 1 lime, juice only
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt

Instructions

  • Start by cutting your cabbage in half, then cut out the core on both halves by making angled cuts alongside of the core (like a triangle). Take out the core and rinse both halves under cold water to remove any excess dirt. Allow cabbage to drain on a paper towel to remove excess moisture.
  • Grab a cutting board; then cut each half in half again and hold upright so that it’s level on the board. Take a sharp knife and slowly start “slicing” the cabbage as this as you can get it. I like mine 1/8″ – 1/4″ thick.
  • Place the cabbage in a large bowl and add the shaved carrots.
  • In a small separate bowl, combine the mayonnaise, Sriracha, fresh lime juice, sugar and salt. Whisk until creamy; then pour over the cabbage.
  • Mix well with clean hands (I find it easier to do it this way than with a spoon); then place in a sealed bowl or container in the refrigerator for at least 6 hours (I prefer overnight).
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