Spicy Coleslaw with Easy Homemade Sriracha Dressing

Get ready to elevate your coleslaw game with a fiery twist! Introducing my recipe for Spicy Coleslaw with easy Homemade Sriracha Dressing – it's a flavor explosion that'll leave you craving more!

Why you will love this Spicy Sriracha Coleslaw Recipe

1. Bold Flavor: Get ready to tantalize your taste buds with a zesty explosion of flavors. The combination of spicy Sriracha and crisp coleslaw veggies creates a mouthwatering sensation that's impossible to resist.
2. Quick and Easy: This simple Spicy Coleslaw with Homemade Sriracha Dressing recipe is a breeze to whip up, perfect whenever you need a quick and delicious side dish.
3. Versatile: Whether you're firing up the grill for barbecue night or serving up some tacos, this spicy coleslaw with easy Sriracha dressing is the ultimate companion. Its versatility makes it a winning addition to any meal!

Jump to:

• Why you will love this Spicy Sriracha Coleslaw Recipe
• Ingredient List and Substitutions
• Easy Variations
• Easy Step-by-Step Instructions
• Lindy's Tips:
• FAQ's
• Storage
• What to Serve with Spicy Coleslaw with Easy Homemade Sriracha Dressing?
• Spicy Coleslaw with Easy Homemade Sriracha Dressing - Recipe Card

How Spicy Coleslaw with Easy Homemade Sriracha Dressing Came to Be

I decided on fish for dinner and headed to the market to scout out options. While the choices were limited, I stumbled upon some gorgeous true cod fillets that sparked inspiration for a classic dish: fish and chips. I pondered what to serve alongside, coleslaw seemed like the perfect complement.

However, I wasn't content with the usual coleslaw fare. I wanted to inject some excitement into the dish, so I brainstormed adding a dash of sriracha to the dressing for a spicy twist.

And spicy it was.

I began by incorporating two tablespoons of sriracha into the dressing, but let me tell you, it brought some serious heat! If you prefer a milder kick, I suggest starting with just one tablespoon and adjusting to your taste. After a bit of trial and error, I've discovered that for me, the perfect balance comes at around 1 ½ tablespoons.

So when I say "or to taste" I mean your taste and your family.

Ingredient List and Substitutions

For the Spicy Sriracha Dressing

1. Mayonnaise - You can use full-fat, non-fat, low-fat, or even homemade.
2. Buttermilk - I always use 2% but 1% is fine as well. If you don't have buttermilk, you can use plain yogurt, again, full-fat, low-fat, or skim, mixed with a bit of water.
3. Sriracha - Sriracha or its equivalent. Can be found in most groceries or online.
4. Vinegar - Apple cider preferred, however, you could use rice wine vinegar.
5. Sugar - Regular granulated or use a sugar substitute such as Splenda™.

For the Coleslaw

1. Cabbage - Green, green, and red, freshly sliced or bagged.
2. Carrot - Orange, multi-colored
3. Bell pepper - Use a variety of colors, red, orange, and yellow for interest. Do not use green as it is too vegetative in flavor.
4. Cilantro - Omit if you are not a fan.

Easy Variations

• Add some julienned apple, or diced fresh pineapple for extra sweetness.
• Add some thinly sliced jalapeno peppers for added heat.
• Add thinly sliced cucumber.
• Add chopped roasted salted peanuts or cashews.

Easy Step-by-Step Instructions

This Spicy Sriracha Coleslaw recipe is so easy it doesn't really need step-by-step instructions, but I will share with you some of my tips after a very basic instructions section.

1. Place all the dressing ingredients into a bowl, mix well.
2. To that add the shredded cabbage, julienned carrot, pepper slices, and cilantro leaves.
3. Toss with hands, fork and spoon, or salad hands.
4. Allow to sit in the refrigerator for 30 minutes or so to allow the flavors to blend.
5. Taste, adjust seasoning, and serve.

Lindy's Tips:

How to easily slice the peppers: Isn't it fascinating how peppers naturally form into neat sections as they grow? Simply slice around the edges, from top to bottom, and you'll have ideal portions to thinly incorporate into your salad. When slicing, slice from the softer flesh on the inside and work your way out towards the tougher skin.

For the best flavor and sweetness, opt for vibrant colors like red, yellow, or orange peppers. Avoid using green peppers, as their flavor can overpower the dish.

Best way to Julienne a carrot: A julienne peeler makes quick work of julienning a carrot. Use the blade side to first peel, then flip to use the micro-serrated blade to make thin strips. I usually do a half carrot at a time so the carrot pieces remain short.

Methods for Shredding Cabbage: If not using bagged cabbage, the easiest way to thinly slice cabbage is to use a mandolin. CAUTION: A mandolin is VERY sharp. I recommend you use caution as well as a cut-resistant glove. The plastic guard is useful for many vegetables, but trying to slice cabbage using it is very difficult, so use the glove and be sure to keep your fingers out of the way of the blade. OR: Using a sharp Chef's Knife, slice the cabbage thinly.

Regardless of the technique you choose, begin by halving the cabbage through the core, then quarter it. Remove the core, and proceed to thinly slice the cabbage crosswise.

FAQ's

Storage

To keep your leftover coleslaw fresh, store it tightly covered in the refrigerator for up to a week. Just a heads up: after a couple of days, the cabbage might get quite soft. This won't change the flavor, but it will impact the texture.

What to Serve with Spicy Coleslaw with Easy Homemade Sriracha Dressing?