Sriracha Veggie Slaw Recipe
Sriracha Veggie Slaw Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I wanted to rev up coleslaw to serve with seafood or pulled pork barbecue. Nothing adds zip like a squirt of Sriracha and a shower of chopped cilantro. —Julie Peterson, Crofton, Maryland
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1 cup mayonnaise
  • 3 garlic cloves, minced
  • 1 teaspoon Sriracha Asian hot chili sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 package (14 ounces) coleslaw mix
  • 1/2 cup minced fresh cilantro
  • 1 medium ripe avocado, peeled and cubed, optional

Directions

In a small bowl, mix the first five ingredients. Place coleslaw mix and cilantro in a large bowl. Add dressing and toss to coat. Refrigerate until serving. If desired, top with avocado. Yield: 6 servings.
Originally published as Sriracha Veggie Slaw in Simple & Delicious June/July 2016

Nutritional Facts

2/3 cup (calculated without avocado): 286 calories, 29g fat (4g saturated fat), 13mg cholesterol, 341mg sodium, 5g carbohydrate (3g sugars, 2g fiber), 1g protein.

  • 1 cup mayonnaise
  • 3 garlic cloves, minced
  • 1 teaspoon Sriracha Asian hot chili sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 package (14 ounces) coleslaw mix
  • 1/2 cup minced fresh cilantro
  • 1 medium ripe avocado, peeled and cubed, optional
  1. In a small bowl, mix the first five ingredients. Place coleslaw mix and cilantro in a large bowl. Add dressing and toss to coat. Refrigerate until serving. If desired, top with avocado. Yield: 6 servings.
Originally published as Sriracha Veggie Slaw in Simple & Delicious June/July 2016

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