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Sriracha Red Cabbage Slaw
This Sriracha Red Cabbage Slaw is deliciously creamy with a little bit of heat. The perfect addition to your summer salad rotation.
👥 10 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 20 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- knife
- cutting board
- bowl
- whisk
📝 Preparation Steps
1
Start by cutting your cabbage in half, then cut out the core on both halves by making angled cuts alongside of the core (like a triangle). Take out the core and rinse both halves under cold water to remove any excess dirt. Allow cabbage to drain on a paper towel to remove excess moisture.
2
Grab a cutting board; then cut each half in half again and hold upright so that it's level on the board. Take a sharp knife and slowly start "slicing" the cabbage as this as you can get it. I like mine 1/8" - 1/4" thick.
3
Place the cabbage in a large bowl and add the shaved carrots.
shaved carrots1 cup
4
In a small separate bowl, combine the mayonnaise, Sriracha, fresh lime juice, sugar and salt. Whisk until creamy; then pour over the cabbage.
mayonnaise2 cupslime, juice only1
5
Mix well with clean hands (I find it easier to do it this way than with a spoon); then place in a sealed bowl or container in the refrigerator for at least ⏱️ 6 hours (I prefer overnight).
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