Spicy Sriracha Coleslaw Food

SPICY SRIRACHA ASIAN COLESLAW

Steps:

• Combine the mayo, sriracha, and lime juice in a bowl and whisk until smooth.
• In a large bowl, combine the coleslaw mix, green onion and cilantro. Pour the sauce over the top and use tongs to toss the mixture until evenly coated.
• Serve chilled.

SPICY COLESLAW

Steps:

• Toss the coleslaw mix, mayonnaise, pickled jalapenos and pickling juice, vinegar, oil, onion and salt and pepper to taste in a large bowl. If the slaw seems too dry, add more vinegar and oil.

SWEET AND SPICY COLESLAW

Steps:

• Cut cabbage in quarters and remove core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate. In a large bowl, toss vegetables together.
• In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap and chill for at least 2 hours before serving.

SRIRACHA COLESLAW

Steps:

• Mix vegan mayo, sriracha sauce, sugar, and apple cider vinegar.
• Add coleslaw and salt and pepper. Mix well.

SRIRACHA VEGGIE SLAW

Steps:

• 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.

SPICY KIMCHI SLAW

Steps:

• Remove dark green tops from scallions and thinly slice; set aside. Blend scallion bulbs, kimchi, kimchi juice, vinegar, Sriracha, fish sauce, and sesame oil in a blender until smooth. With motor running, very slowly stream in vegetable oil; blend until dressing is thick and airy. Set aside.
• Tear off leaves from cabbage until you get down to the crunchy white part. Rip outer leaves into 2" pieces. Thinly slice core crosswise until you have about 6 cups; reserve remaining cabbage for another use. Toss in a large bowl with daikon, carrots, and reserved scallion tops. Season with salt; pour reserved dressing over. Toss to coat, transfer to a platter, and top with sesame seeds and cilantro.

SRIRACHA COLESLAW

Steps:

• In a large bowl, combine the mayonnaise, sour cream, Sriracha, and mustard, lemon juice, vinegar, sugar and salt. Add cabbage, carrots and onion. Mix well. Refrigerate for 1 hour.

MISO-SRIRACHA GLAZED SALMON WITH SPICY SLAW

Steps:

• For the Salmon: Preheat the broiler.
• In a small nonreactive bowl, combine the sesame oil, brown sugar, soy sauce, miso, Sriracha and garlic.
• Line a rimmed baking pan with foil (this will make clean-up much easier later on) and spray with cooking spray or lightly grease with oil. Place the salmon on the foil and brush some of the glaze over the salmon, enough to evenly cover the surface.
• Broil 6 inches from the flame, basting the salmon twice with more glaze. Broil until the salmon flakes easily at the center of the fillet, 9-10 minutes. Don't be alarmed if you see some smoke. That's what the soy sauce does when it's caramelizing.
• Remove salmon from baking pan and transfer fillets to plates. Garnish with green onion and serve with Spicy Slaw.
• For the Slaw: First, make the dressing. In a medium bowl, combine the peanut butter, lime juice, pineapple juice, Sriracha, garlic, fish sauce, ginger and sugar. Cover and refrigerate until ready to use.
• Next, make the slaw. In a large bowl, mix together the napa and red cabbages, carrots, bell peppers, jalapeno, green onions, cilantro and mint.
• Add the dressing and toss to mix. Season with salt & pepper to taste.