Asian Slaw with Sriracha
Yes, I am one of those people who put sriracha in everything. Lately I've been spicing up my salad dressings with sriracha and figured out that it goes quite well with mayo ... almost like a more kicked up version of ketchup. For this recipe, I use rough proportions -- about 3:1 mayo to sriracha, but adjust depending on your spice tolerance. Vinegar and sugar give it a nice zing!
- ~ 1/4 head of cabbage, sliced very thinly
- splash rice vinegar
- 1 hefty squirt sriracha sauce
- 2-3 tbsp japanese kewpie mayo
- pinch brown sugar
- Slice the cabbage, slaw style -- that is, very thinly. Wash and let dry (I use a salad spinner for this).
- In a large mixing bowl, squirt roughly 2-3 tbsps of Japanese kewpie mayo, which is slightly sweeter and tangier than your average mayo. It's also thinner in consistency. If you just have regular mayo, use that and thin with a little water. Also squirt in some sriracha sauce, rice vinegar and a little bit of brown sugar. Whip together.
- Taste, then adjust the seasonings above. Using your hands, toss the slaw into the mixing bowl and make sure the sauce coats the slaw evenly. Serve fresh, perhaps as a side for grilled meat. Mmm.
Serving Size: 3-4
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Preparation Time: 10 minutes