Sriracha + Coriander Coleslaw
A spicy, crunchy, hearty coleslaw with tangy rice vinegar, spicy sriracha and plenty of coriander.
Serves: 2-3
  • ¼ head of red cabbage
  • 1 medium sized carrot
  • 2 spring onions (scallions)
  • 1 small bunch of coriander (cilantro)
  • 2 tbsp mayo
  • 2 tsp sriracha
  • 1 tsp rice vinegar (lemon juice works fine, if it's all you have)
  1. Finely slice the cabbage, peel and grate the carrot, finely slice the spring onions, and pick the leaves from the coriander, placing them all into a large mixing bowl.
  2. Stir together the mayo, sriracha and rice vinegar, and taste. If you like things a little spicier, or a little creamier, feel free to adjust to your taste. There isn't much dressing, just enough to lightly coat the salad.
  3. Pour the dressing over the sliced veggies, and toss very well - I think clean hands are the best thing for this job!
  4. You can serve it straight away, but I think all 'slaws benefit from being left in the fridge for a few hours to marinate. And then BAM! Dinner is saved.
Recipe by The Sugar Hit at