A good coleslaw can make for a great salad substitute or as a welcome addition to sandwiches like sliders and burgers. This Red Cabbage Cole Slaw with Sriracha Mayo has a great boost of color and flavor!
Who says cole slaw is just for summer time? Contrary to popular belief, a well-made cole slaw like this Red Cabbage Cole Slaw with Sriracha Mayo doesn’t have to be regulated to the lowly position of side dish. A great cole slaw can be the main attraction and is versatile enough to support a diverse cast of characters. For our recipe, we’re keeping it simple. With a little imagination you can use ingredients like nuts, (almond slivers or walnuts) or dried fruits like chopped apricots, raisins, or cranberries to take your cole slaw to the next level.
For this recipe, I am giving you some basic cole slaw building blocks like red cabbage, celery seed, ribbons of carrots, chopped onion, minced garlic, and Sriracha mayo. These ingredients are sure to deliver a rock solid recipe that will please the most discerning cole slaw enthusiast. I also suggest making the cole slaw at least a couple hours ahead. The longer it sits in your fridge, the more time it will have for the flavors to come together.
Red Cabbage Cole Slaw with Sriracha Mayo Recipe
When making any salad the freshness of the ingredients make a huge difference. The whole red cabbage should be firm when you press on it, also remove the first few layers and rinse the cabbage off thoroughly. Next, cut the cabbage lengthwise and make sure to cut out the core and discard. Cut the cabbage into wedges and then cut the wedges into thinly sliced 2-inch sections. Another great tip is to prep all of the ingredients a day ahead of when you’ll need them.
Another useful tip is to add the mayo a little at a time. My mom always said, “It is easier to add a little at a time because once it’s in there, it’s IN there.”
And just in case you’re wondering why I used red cabbage versus the regular green cabbage? Well, the answer is pretty simple, because it’s red! Okay, it’s more purple than red, but that’s not my fault. But as far as the taste goes the green and red varieties are fairly similar. To me, the red cabbage just looks like it’s going to taste fantastic. And if you want to add chopped green onion (scallions) instead of chopped yellow onions you will end up with an even more colorful coleslaw creation.
Ingredients:
- 2 cups red cabbage, sliced thin
- 1 tablespoon granulated sugar
- 1 tablespoon distilled white vinegar
- 1 teaspoon celery seeds
- 1/2 teaspoon freshly cracked black peppercorns
- 1 /4 cup minced yellow onion
- 1/2 cup carrots, cut into ribbon using a potato peeler
- 3-4 tablespoons Sriracha mayonnaise
- fresh parsley
Directions:
- Cut the red cabbage in half and discard the core (the whitish core is bitter, tough, and doesn’t taste so good). Slice the cabbage into thin strips about two (2″) long. Chop up enough to equal two (2) cups. Set aside.
- Rinse a medium size carrot and peel it with a potato peeler. Continue using the potato peeler to cut long ribbons of carrot. Cut the ribbons into one (1″), or smaller sections. Set aside.
- Peel the outer skin from one (1) small yellow onion and mince.
- Run one (1) large or two (2) small cloves of garlic through a garlic press.
- Add the cabbage, carrots, onions, sugar, vinegar, celery seeds, black pepper, and Sriracha mayo into a bowl and mix well.
- Garnish with a fresh sprig of parsley.
- Keep in the fridge until ready to serve.
Doesn’t look amazing? This is the perfect cole slaw, and the kicker is… wait for it… It’s so easy to make. All of the ingredients come together into the most perfect coleslaw you’ll ever have.
Do you have a cole slaw recipe that’s a bit off the beaten path? We would love to hear about it. Leave us a comment down below. Thank you!
Printable Recipe for Red Cabbage Cole Slaw with Sriracha Mayo
Red Cabbage Cole Slaw with Sriracha Mayo
Ingredients
- 2 cups red cabbage sliced thin
- 1 tablespoon granulated sugar
- 1 tablespoon distilled white vinegar
- 1 teaspoon celery seeds
- 1/2 teaspoon freshly cracked black peppercorns
- 1 /4 cup minced yellow onion
- 1/2 cup carrots cut into ribbon using a potato peeler
- 3-4 tablespoons Sriracha mayonnaise
- fresh parsley
Instructions
- Cut the red cabbage in half and discard the core (the whitish core is bitter, tough, and doesn't taste so good). Slice the cabbage into thin strips about two (2") long. Chop up enough to equal two (2) cups. Set aside.
- Rinse a medium size carrot and peel it with a potato peeler. Continue using the potato peeler to cut long ribbons of carrot. Cut the ribbons into one (1"), or smaller sections. Set aside.
- Peel the outer skin from one (1) small yellow onion and mince.
- Run one (1) large or two (2) small cloves of garlic through a garlic press.
- Add the cabbage, carrots, onions, sugar, vinegar, celery seeds, black pepper, and Sriracha mayo into a bowl and mix well.
- Garnish with a fresh sprig of parsley.
- Keep in the fridge until ready to serve.
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Amanda @ The Kolb Corner says
Sounds like my kind of coleslaw! Thank you for sharing at Merry Monday!