Sriracha Slaw Recipe

Name: Sriracha Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup chunky natural peanut butter; 1/4 cup freshly squeezed lime juice; 1/4 cup fresh pineapple juice or freshly squeezed orange juice; 1/4 cup Sriracha; 2 cloves garlic, minced; 2 tablespoons fish sauce; 1 tablespoon ginger paste; 2 tablespoons sugar; 1 1/2 pounds napa cabbage, shredded; 1/2 pound red cabbage, shredded; 2 carrots, peeled and julienned; 2 red bell peppers, seeded and julienned; 1 jalapeno, seeded and minced; 6 green onions, white part only, thinly sliced on the diagonal; 1/4 cup chopped fresh cilantro; 1/4 cup chopped fresh mint; Salt and freshly ground black pepper; Coarsely chopped fresh Thai basil, for garnish; Lime slices, for garnish

Servings: persons

1/3 cup chunky natural peanut butter
1/4 cup freshly squeezed lime juice
1/4 cup fresh pineapple juice or freshly squeezed orange juice
1/4 cup Sriracha
2 cloves garlic, minced
2 tablespoons fish sauce
1 tablespoon ginger paste
2 tablespoons sugar
1 1/2 pounds napa cabbage, shredded
1/2 pound red cabbage, shredded
2 carrots, peeled and julienned
2 red bell peppers, seeded and julienned
1 jalapeno, seeded and minced
6 green onions, white part only, thinly sliced on the diagonal
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
Salt and freshly ground black pepper
Coarsely chopped fresh Thai basil, for garnish
Lime slices, for garnish

1
To make the dressing, in a medium bowl, combine the peanut butter, lime juice, pineapple juice, Sriracha, garlic, fish sauce, ginger paste, and sugar.
2
Cover and store in the refrigerator until you are ready to use it.
3
To make the slaw, in a large bowl, mix together the napa and red cabbages, carrots, bell peppers, jalapeno, green onions, cilantro, and mint.
4
Add the dressing and toss to mix.
5
Season with salt and pepper to taste.
6
Garnish with the basil and lime slices.
7
Serve immediately to retain crunch.
8
For a more traditional picnic and barbecue coleslaw, make a dressing with 1/2 cup Sriracha Aioli (page 16), 1/4 cup cider vinegar, and 2 tablespoons sugar.
9
Combine with the slaw ingredients, using 1/4 cup chopped flat-leaf parsley instead of the cilantro and mint.
10
Season with salt and pepper to taste.
11
Feel free to opt for 2 (16-ounce) bags of store-bought coleslaw mix in place of cutting the cabbages and carrots yourself.

263

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 19 ingredients. The key ingredients include: 1/3 cup chunky natural peanut butter, 1/4 cup freshly squeezed lime juice, 1/4 cup fresh pineapple juice or freshly squeezed orange juice, 1/4 cup Sriracha, 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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