For a tasty twist on the classic coleslaw, try this cabbage salad that has a hint of spicy heat from Sriracha hot sauce and jalapeños. A little apple cider, sweet peppers, and sugar help balance the flavors in this easy salad recipe. Try it alongside grilled fish or shrimp, barbecues meats or in a Vietnamese banh mi-style sandwich!
Sriracha Cabbage Salad
Courtesy of Lee Kum Kee
Ingredients:
2 tablespoons Lee Kum Kee Sriracha Mayo (available on Amazon)
4 cups cabbage, thinly sliced
1 jalapeño, thinly sliced
2 mini sweet peppers, thinly sliced
2 teaspoons apple cider vinegar
½ teaspoons salt
1 teaspoons sugar
10 cilantro leaves
2 tablespoons masago fish roe (optional)
Directions:
Cut cabbage into quarters, then thinly slice (ideally with a mandolin).
Trim both ends of the jalapeño, cut in half lengthwise, and remove seeds. Then thinly slice across, forming crescent-shaped strips.
Prepare the sweet peppers the same way as the jalapeño.
In a bowl, toss together cabbage, jalapeño, sweet peppers, salt, sugar, and mix well.
Add apple cider vinegar and Sriracha Mayo, mix well.
Garnish with cilantro leaves and masago.
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