Sriracha Cabbage Salad: Coleslaw with a Kick!
By: Sheri Wetherell
Published: October 27, 2015

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.