Sriracha Coleslaw

Sriracha Coleslaw


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

  1. Combine the cabbage, broccoli, carrots, radishes and cilantro in a large bowl and mix well.
  2. In a medium-sized bowl, add the mustard, red wine vinegar, Sriracha, lime juice, salt and garlic. Whisk well until combined.
  3. 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.
  4. Pour the dressing on top of the coleslaw and mix well. Serve chilled or at room temperature.

3 thoughts on “Sriracha Coleslaw

  1. Pingback: A Pleasant Little Menu Plan | Short Ribs, Chicken and Pork Shoulder | a pleasant little kitchen

  2. Pingback: Pleasant Little Leftovers: Black Bean Puree | a pleasant little kitchen

  3. Pingback: A Pleasant Little Menu | Fourth of July | a pleasant little kitchen

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