Sriracha Coleslaw

Raise your hand if you like that pre-made runny, white mess coleslaw you can buy at the grocery store or get as a side dish at some random BBQ joint. Really? There is just something depressing about it. I don’t actually think I have ever seen anyone eating it when it is served so it ain’t just me people. Coleslaw is one of those “American food” I haven’t seen anywhere else, and not one of my favorite ones. I think we can all do better than this. How about this crunchy, spicy, delish version of coleslaw? Look at all those gorgeous colors! This would be a great partner to pinchos morunos on a grilling night. I think so. Try it.


Sriracha Coleslaw


  • ¼ head of red cabbage
  • 1 medium sized carrot
  • 2 scallions
  • 1 small bunch of cilantro
  • 2 tbsp mayo
  • 2 tsp sriracha
  • 1 tsp rice vinegar (lemon juice works fine, if it’s all you have)


  1. Finely slice the cabbage, peel and grate the carrot, finely slice the scallions, and pick the leaves from the cilantro, placing them all into a large mixing bowl.
  2. Stir together the mayo, sriracha and rice vinegar, and taste. If you like things a little spicier, or a little creamier, feel free to adjust to your taste. There isn’t much dressing, just enough to lightly coat the salad.
  3. Pour the dressing over the sliced veggies, and toss very well.
  4. You can serve it straight away, but I think all ‘slaws benefit from being left in the fridge for a few hours to marinate.


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