Sriracha Slaw

Fresh, crunchy, spicy summer slaw!

Yield: 8 servings ( Serving Size: 1/2 cup )
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  • 1/4 cup(s) Chunky natural peanut butter
  • 1/4 cup(s) Lime juice freshly squeezed
  • 1/4 cup(s) Pineapple or orange juice freshly squeezed
  • 1/4 cup(s) Sriracha sauce
  • 2 clove(s) Garlic minced
  • 2 tablespoon(s) Fish sauce
  • 1 tablespoon(s) Ginger paste
  • 2 tablespoon(s) Sugar
  • 11/2 pound(s) Napa cabbage shredded
  • 1/2 pound(s) Red cabbage shredded
  • 2 whole(s) Carrots peeled/juliened
  • 2 whole(s) Red bell peppers juliened
  • 1 whole(s) jalapeno peppers seeded/minced
  • 6 whole(s) Green onions sliced
  • 1/4 cup(s) Cilantro chopped
  • 1/4 cup(s) Mint chopped
  • Salt and Pepper To taste
  • Thai Basil garnish
  • lime slices garnish


  1. To make dressing:
  2. In a medium bowl, combine peanut butter, lime juice, pineapple juice, sriracha, garlic, fish sauce, ginger paste, and sugar. Cover and store in the refridgerator until ready to use.
  3. To make slaw:
  4. In a large bowl, mix together the cabbages, carrots, red peppers, jalapeno, green onions, cliantro and mint. Add the dressing and toss to mix. Season with salt and pepper to taste. Ganish with basil and lime Serve immediately to retain crunch. (If left undressed, will keep in fridge for up to a week)
June 2011

This recipe is a personal recipe added by PKearney88 and has not been tested or endorsed by MyRecipes.

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