Author note: This is a spicy and satisfying vegetable side. I do not shred the broccoli stems and carrots; I use a packaged mix from Trader Joe’s. If you are feeling ambitious, feel free to chop the veggies yourself.
4 cups shredded cabbage
4 cups shredded broccoli stems and carrot mix
1 cup radishes, thinly sliced and slivered
1/2 cup cilantro, roughly chopped
2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
4 tablespoons Sriracha
juice of 1 lime
3/4 teaspoon kosher salt
1/4 teaspoon granulated garlic
3 tablespoons extra-virgin olive oil
- Combine the cabbage, broccoli, carrots, radishes and cilantro in a large bowl and mix well.
- In a medium-sized bowl, add the mustard, red wine vinegar, Sriracha, lime juice, salt and garlic. Whisk well until combined.
- Slowly whisk the olive oil into the Sriracha dressing (a few drops 1 drip at a time and then a steady stream). Whisk until well combined.
- Pour the dressing on top of the coleslaw and mix well. Serve chilled or at room temperature.