Spicy Coleslaw is here to jazz up your cookouts and add some ka-pow to your next taco night. It’s got the creamy-crisp factor you want in a good slaw recipe, but it also brings some zip (thanks lime juice!) and heat (hat tip to sriracha!)
This isn't a regular coleslaw recipe; it's a spicy coleslaw recipe
Most of the time, slaw is an afterthought; an accoutrement. At its worst, slaw is the soggy condiment served in a little cup alongside a sandwich or burger, destined to go uneaten and scraped into the trash. But at its best—which is rare!—slaw packs in enough flavor that it’s the highlight of a meal. Friends, this spicy coleslaw recipe is that slaw.
White cabbage, carrot, and apple give it crispness to contrast the creamy slaw dressing. You’ve got the perfect balance of sweetness, tart flavor from lime and yogurt, and heat from Sriracha. With so much flavor and texture right in the coleslaw, you really don’t have to add it to anything else to enjoy it.
Let's talk nutrition
Nutrition-wise, this spicy coleslaw is also a keeper. Cabbage has a lot going for it, packing in vitamins K and C, folate, fiber, and antioxidants. I always love swapping yogurt for mayonnaise (I can't help it! I'm a nutritionist!), but sometimes we miss that richness; that’s why I swap half the mayo for yogurt, which lightens things up without taking away from the overall taste and creaminess of the spicy coleslaw.
I also love—and this is the clincher for me—that much like a sturdy, reliable Kale Caesar Salad, this Spicy Coleslaw will hold up for several days in the fridge. I like taking a little scoop here, a little scoop there, and serving it alongside my mains all week long.
Ready? Let’s go!
Step into my kitchen! Let's make Spicy Coleslaw together
Step 1: Shred, slice, and dice your produce
Listen, you can absolutely phone it in and just buy one of those bags of pre-shredded coleslaw mix. There's no shame in that game. But! I will tell you that I find the texture of freshly shredded cabbage to be much finer, more tender, and generally more pleasing to eat.
I let my food processor do the heavy lifting, just switching between blades to do the cabbage, carrots, and apple. It's one more dish to wash, but a worthy one at that. While you're at it, shred enough extra to make these Japanese Cabbage Pancakes (okonomiyaki).
Step 2: Make your spicy coleslaw dressing
Make the dressing by whisking together the mayonnaise, yogurt, lime juice, salt, pepper, and sriracha in a large bowl; season to taste. (If it’s a little spicy, it’s okay! Adding the veggies will cut the heat a bit.)
Step 3: Mix up your Spicy Coleslaw!
Add the dressing to the bowl with the shredded veggies, then toss to combine. Let the coleslaw rest for 10 to 15 minutes, and toss again before serving.
Tips for the very best spicy coleslaw!
Don’t skip the sit. During the resting time, the acid in the dressing will mellow the pungent raw flavor of the cabbage. In addition, everything will kind of meld together and become extra delicious.
Bite-sized cabbage pieces are key. You don’t want your slaw to be unwieldy! My rule of thumb is that the cabbage should fit comfortably on a fork and in your mouth. If you’re shredding with the grater attachment of your food processor, this won’t be an issue, but watch out for long strips of cabbage if you’re using a knife.
Take a shortcut if you need to. A bag of coleslaw mix can be substituted for the fresh cabbage and carrots.
Make it ahead. If you want to make spicy coleslaw for a get-together, I recommend making it no more than one day in advance for maximum freshness. Cover the bowl and store it in the refrigerator.
Serving suggestions
Spicy coleslaw is often used as a topper for fish tacos (we prefer these Tempeh Tacos!) and pork sandwiches or as a side for fried chicken, but there are plenty of options for vegetarians!
It’s a great side dish for chickpea salad sandwiches, halloumi sandwiches, and even cheesy bean and rice burritos. You can use it as a topping for black bean burgers to add some crunch, or add a scoop to a meal bowl.
Spicy Coleslaw with White Cabbage and Sriracha
Ingredients
- ½ medium white cabbage finely shredded
- 1 large carrot grated
- 3 medium green onions sliced
- ½ bunch cilantro minced
- 1 large red apple I use Gala chopped small
- ¼ cup mayonnaise
- ¼ cup plain yogurt I use full-fat
- 1 lime juiced
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon salt
- 1 Tablespoon Sriracha more to taste!
Instructions
- Start by shredding your cabbage and carrots, dicing your apple, chopping your cilantro, and slicing your green onion.½ medium white cabbage, 1 large carrot, 3 medium green onions, 1 large red apple, ½ bunch cilantro
- To make the dressing, whisk together the mayonnaise, yogurt, lime juice, salt, pepper, and Sriracha. Taste, and adjust the seasonings if necessary.¼ cup mayonnaise, ¼ cup plain yogurt, 1 lime, ¼ teaspoon freshly ground black pepper, ¼ teaspoon salt, 1 Tablespoon Sriracha
- Add the cabbage, carrot, green onions, cilantro, and apple to a large bowl, and pour the dressing over top. Toss to combine well.
- Let the coleslaw rest for 10-15 minutes, and toss again just before serving.
Notes
- Nutrition values are an estimate only.
- I prefer shredding my own cabbage for this recipe, as it's much more tender and delicious, but if you want to save time and use a bag of shredded coleslaw mix, this works out to about 8 cups of shredded veg total, including the cabbage and the carrot, or about 500 grams/18oz of shredded veg.
- Refrigerate leftover spicy coleslaw in an airtight container for 3 to 4 days; give it a good stir before serving to redistribute the dressing.
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