Sriracha Coleslaw
Servings: 6
Ingredients
- 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
Instructions
- In a large-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.
- Add the cabbage, broccoli, carrots, radishes and cilantro into the large bowl and toss to thoroughly coat the vegetables. Serve chilled.
Notes
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.