Sriracha Veggie Slaw Food
SRIRACHA VEGGIE SLAW
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
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 286 calories, Fat 29g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 341mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.
SRIRACHA SLAW
This Asian-style slaw uses a base of peanut butter, which adds a nutty sweetness redolent of pad Thai and satay. It also adds body to the dressing and a touch of delightful crunch. Ginger paste is available in the Asian or Indian section of many grocery stores. Or, you can make your own using a food processor: place one gingerroot in the processor and add just enough water to help keep everything moving. For those who prefer the old school technique, a mortar and pestle with a touch of elbow grease yields excellent results as well.
Yield makes 6 to 8 servings
Number Of Ingredients 19
Steps:
- To make the dressing, in a medium bowl, combine the peanut butter, lime juice, pineapple juice, Sriracha, garlic, fish sauce, ginger paste, and sugar. Cover and store in the refrigerator until you are ready to use it.
- To make the slaw, in a large bowl, mix together the napa and red cabbages, carrots, bell peppers, jalapeño, green onions, cilantro, and mint. Add the dressing and toss to mix. Season with salt and pepper to taste.
- Garnish with the basil and lime slices. Serve immediately to retain crunch.
- For a more traditional picnic and barbecue coleslaw, make a dressing with 1/2 cup Sriracha Aïoli (page 16), 1/4 cup cider vinegar, and 2 tablespoons sugar. Combine with the slaw ingredients, using 1/4 cup chopped flat-leaf parsley instead of the cilantro and mint. Season with salt and pepper to taste.
- Feel free to opt for 2 (16-ounce) bags of store-bought coleslaw mix in place of cutting the cabbages and carrots yourself.
SRIRACHA COLESLAW
This creamy Sriracha Coleslaw has quite the kick. Made with spicy sriracha sauce, it is the perfect addition to a BBQ sandwich or served as a side at your next BBQ or picnic. Why settle for a traditional coleslaw when you can have a spicy coleslaw instead!
Provided by Willow Moon
Categories Side Dish
Time 5m
Number Of Ingredients 6
Steps:
- Mix vegan mayo, sriracha sauce, sugar, and apple cider vinegar.
- Add coleslaw and salt and pepper. Mix well.
Nutrition Facts : Calories 181 kcal, Carbohydrate 10 g, Fat 14 g, SaturatedFat 1 g, Sodium 278 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
SRIRACHA COLESLAW
I loved all of the textures and flavors together. The crunch of the cabbage. The tang from the vinegar. A slight sweetness and, of course, the zest of the Sriracha. It really kicked up my traditional coleslaw to a whole new level.
Provided by dazaspicymeatball
Categories Salad Dressings
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 390.8, Fat 22.9, SaturatedFat 4.6, Cholesterol 22.8, Sodium 1387.6, Carbohydrate 45.9, Fiber 6.1, Sugar 26.3, Protein 4
BLACK BEAN & VEGGIE TACOS W/ MANGO SRIRACHA COLESLAW
Make and share this Black Bean & Veggie Tacos W/ Mango Sriracha Coleslaw recipe from Food.com.
Provided by punkrock_mama
Categories Mexican
Time 35m
Yield 8 Tacos, 4 serving(s)
Number Of Ingredients 17
Steps:
- Slice Peppers, zucchini and onions into medium length strips.
- Make the coleslaw and set aside in the fridge.
- Heat oil on med heat then saute veggies for 5 minutes Sprinkle the taco seasoning, salt & pepper to taste over veggies. Continue to cook until desired tenderness.
- While veggies are cooking for the 1st 5 mins add the beans, water and lime juice to a food processor. Blend until smooth.
- Transfer bean mix to small frying pan and add the chili powder, cumin, garlic powder and salt and pepper to taste. Heat thoroughly.
- Assemble the tacos: spread a thin layer of beans on the tortilla. Then add veggies, sliced avocado and top with coleslaw and sour cream.
Nutrition Facts : Calories 379.2, Fat 10.7, SaturatedFat 2, Sodium 457, Carbohydrate 58.8, Fiber 11.9, Sugar 5.8, Protein 14
ANY-VEGGIE SLAW
Get more of the good stuff on your plate with these variations of vibrant slaws. Prepare them ahead and tuck them in the fridge for a jump start on veggie-full meals throughout the week.
Provided by Juliana Hale
Time 15m
Yield 10
Number Of Ingredients 12
Steps:
- Combine cabbage, bell pepper, snow pea pods, and green onion in a bowl.
- Shake together vinegar, oil, parsley, honey, tarragon, mustard, salt, and pepper for vinaigrette in a small covered jar.
- Store veggie mixture and vinaigrette separately in the refrigerator up to 3 days. Toss together and chill up to 24 hours before serving as a slaw to let flavors combine.
Nutrition Facts : Calories 44.1 calories, Carbohydrate 4.5 g, Fat 2.8 g, Fiber 0.8 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 106.6 mg, Sugar 2.9 g
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