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    Home » Asian Inspired Recipes » Spicy Coleslaw with Easy Homemade Sriracha Dressing

    Spicy Coleslaw with Easy Homemade Sriracha Dressing

    Published: Mar 30, 2016 · Modified: Nov 14, 2022 by Linda Baker · This post may contain affiliate links

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    "Wanting to kick things up a bit from the regular coleslaw routine, I came up with this spicy Coleslaw with Sriracha Dressing - yep, a definite kick"

    Serving some Coleslaw with Easy Homemade Sriracha Dressing from a glass bowl with a fork and spoon.

    The making of Coleslaw with Sriracha Dressing

    My son is home for spring break, well, I guess it's no longer really spring break as he has GRADUATED with his degree in Hospitality Management so he's really just taking a break from school until he starts work...but let's call it spring break since he's doing all the spring break things while he's home...like nothing in particular. Just taking it easy. 

    I wanted to make fish for dinner so we went to the market to see what they had...the pickings were slim but they did have some beautiful true cod filets. Trevor's mind went immediately to some fish and chips. OK...what else to go with? Coleslaw, naturally.

    But I didn't want to make the same old same old kind of coleslaw. I wanted to kick it up a bit, so I thought to add some sriracha to the dressing.

    coleslaw with sriracha dressing

    And kicked up it was.

    I started out with two tablespoons of sriracha and well, you might want to start with only one tablespoon and add as you wish, because with the full two tablespoons it was hot.

    Spicy hot.

    Not blow your head off hot, but whew, this is hot kind of hot. I really thought the slaw ingredients would calm down the dressing when I first tasted it, but they didn't really do much calming down.

    Perhaps if I had added another sweet element, such as apple or even pineapple, it would have, but I didn't have those and so we enjoyed it as it was. And we did enjoy it. Although next time, as I said, I might start with a wee bit less sriracha.

    As you know, I like using the freshest ingredients when making food - but I'm also very pro certain convenience foods and packaged slaw mix is one of them.

    I happened to have a half head of green cabbage left from St. Patrick's Day, so I thinly sliced that up - but do feel free to get a packaged slaw mix which will probably already contain the carrots so you wouldn't have to julienne the carrot either.

    Unless you wanted to add more of that powerhouse of vitamin A.

    And you could also use a combination of colors. I love all the new colored carrots that are being sold in most grocery stores.

    Same of the peppers. I like to use about ¼ each of a red, yellow and orange pepper.

    a red bell pepper

    I love how pepper's make perfect little sections as it grows and develops.

    Just slice around the edge, from top to bottom, and you have a perfect size to thinly slice into the salad.

    You can, of course, use just one color...just don't use green pepper as the flavor is too strong. Red, yellow, and orange peppers are much sweeter.

    And when slicing peppers, cut from the inside where the flesh is softer, to the outside where you have the tougher skin.

    I love cilantro and thought that would be a nice flavor element in the salad.

    And it was. I just take the leaves off the stems and throw them into the mix.

    If you don't like cilantro, don't use it. Easy as that. You might want to add some thinly sliced green onion instead, or with.

    As I said, I think some julienned apple would be good. And pineapple tidbits would add an interesting touch.

    Next time. Yes, there will be the next time.

    A glass bowl with coleslaw and all the fixings behind it.

    So serve some kicked up Coleslaw with Sriracha Dressing the next time you make slaw. It's so darn kicked up good.

    Perfect as a side to Easy Baked Asian Baby Back Ribs

    Serving some Coleslaw with Easy Homemade Sriracha Dressing from a glass bowl with a fork and spoon.

    Spicy Coleslaw with Easy Homemade Sriracha Dressing

    LindySez
    Wanting to kick things up a bit from the regular coleslaw routine, I came up with this spicy Coleslaw with Easy Homemade Sriracha Dressing – yep, a definite kick
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Additional Time 30 mins
    Total Time 40 mins
    Course Other sides, Salads
    Cuisine American
    Servings 6 servings
    Calories 76 kcal

    Ingredients
      

    • For the Dressing
    • ⅓ cup reduced-fat mayonnaise
    • 2 tablespoons buttermilk
    • 1 - 2 tablespoons sriracha some like it hot!
    • 1 tablespoon apple cider vinegar
    • 1 tablespoon sugar
    • Salt and freshly ground pepper
    • For the Rest
    • ½ head about 6 cups green cabbage thinly sliced (or 1 package prepared slaw mix)
    • 1 carrot julienned (I used my julienne peeler)
    • ¾ red orange, or yellow bell pepper, thinly sliced (I used a bit of each for added color)
    • ¼ cup cilantro leave omit if you are not a fan of cilantro

    Instructions
     

    • In a large bowl whisk together the dressing ingredients, taste and adjust for heat, then add the salad ingredients and toss until well combined.

    Notes

    Best if left to sit in the refrigerator for 30 minutes or so to allow the flavors to blend,

    Nutrition

    Serving: 1 servingSodium: 265mgFiber: 2gCholesterol: 5mgCalories: 76kcalPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 4gProtein: 2gCarbohydrates: 10g
    Keyword side dish, spicy coleslaw
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Rach's Recipes

      April 12, 2016 at 10:51 pm

      Ah this was really good! I added some fresh cilantro too - extra aromatic. I put some of these in a burger bun - so delicious!

      Reply
      • LindySez

        April 13, 2016 at 9:05 am

        So glad you liked it, and thanks for taking the time to comment. Yes, on a burger or try on a fish taco! Cheers ~ Lindy

        Reply
    2. Rosemary

      April 22, 2016 at 5:31 pm

      Can you use something other than the buttermilk. To buy a quart of buttermilk and use only two tablespoons seems like a waste.

      Reply
      • LindySez

        April 23, 2016 at 9:15 am

        Hi Rosemary...For me, I always have buttermilk in the house as I use it for corn muffins, buttermilk pancakes and biscuits. If it's not a staple for you - you could make "fake" buttermilk by putting a bit of lemon juice or vinegar in regular milk to make it curdle, or you could thin out some yogurt. Either of those will work and give the "tang" of the buttermilk. Cheers

        Reply
    3. Randy Brittell

      April 23, 2016 at 11:05 am

      Wow LindySez, my kitchen is going to enjoy this recipe!! Thanks for sharing this with us!

      Reply
      • LindySez

        April 23, 2016 at 11:18 am

        I hope you do! Thanks for stopping by. Cheers!

        Reply

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    Hi, I'm Lindy.

    I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

    More about me →

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