Sriracha Slaw Recipe

Name: Sriracha Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 whole Cucumbers (small); 5 whole Carrots, Small; 1 whole Daikon; 1/2 cups Mayonnaise; 2 Tablespoons Honey; 1/4 cups Sriracha; 1 cup Mango Chunks; 1 whole Lime, Juiced; 1 cup Cilantro, Chopped; 5 whole Thai Chiles, Sliced; 1/2 cups Cashews

Servings: persons

5 whole Cucumbers (small)
5 whole Carrots, Small
1 whole Daikon
1/2 cups Mayonnaise
2 Tablespoons Honey
1/4 cups Sriracha
1 cup Mango Chunks
1 whole Lime, Juiced
1 cup Cilantro, Chopped
5 whole Thai Chiles, Sliced
1/2 cups Cashews

1
Slice all veggies thinly with a mandoline or spiral cutter.
2
I used a spiral cutter for the cucumbers and the mandoline on the others to vary the texture and keep the veggies from sticking together.
3
Put veggies into a large bowl.
4
For the dressing, combine mayonnaise, honey, Sriracha, mango, and lime juice in a small blender.
5
Pulse until smooth and combined.
6
Mix veggies and dressing together well.
7
Serve in small dishes, then garnish with cilantro, chilies and cashews.
8
Enjoy!

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 whole Cucumbers (small), 5 whole Carrots, Small, 1 whole Daikon, 1/2 cups Mayonnaise, and more.

Yes, Sriracha Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sriracha Slaw

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