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 ColeslawADAPTED FROM The Sugar Hit
- 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)
- 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.
- 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.
- Pour the dressing over the sliced veggies, and toss very well.
- You can serve it straight away, but I think all ‘slaws benefit from being left in the fridge for a few hours to marinate.