If you’re in the mood for coleslaw but not crazy about mayonnaise and enjoy spicy food, then consider this vegan alternative featuring Sriracha sauce and grated ginger. You could call it a skinny coleslaw. I use the term “vinaigrette” loosely because lemon juice is the acidic stand-in for vinegar in this coleslaw recipe. And like most vegetable marinades, this side dish gets better as it sits overnight and develops a kimchee-like flavor and texture.
Use this to make a Hummus and Spicy Coleslaw Vegetarian Sandwich.
This classic side dish with an Asian influence provides opportunity for countless applications other than just devouring fork-fulls from a bowl. Incorporate this skinny coleslaw into a vegetarian sandwich or wrap, or use it as a topping for some hummus and pita. If you prefer less-spicy food, include it as a portion in a bowl meal with some plain white rice to cut the heat.
I feel bad calling this a recipe because its’s so simple. But in the world of cooking, simple is good.
Sriracha Skinny Coleslaw
Ingredients for sriracha ginger coleslaw
- 1 juice of 1 large lemon
- 1 tablespoon grated ginger
- ½ cup olive oil
- ¼ cup Sriracha sauce
- ½ tsp salt
- half of a medium cabbage, shredded
- half of a medium red cabbage, shredded
- 1 large carrot, shredded or matchsticks
Instructions
1. Combine lemon juice, ginger, olive oil, Sriracha and kosher salt in a small bowl and whisk until thoroughly incorporated.
2. In a large bowl, stir in the Sriracha mixture into the cabbage, red cabbage and carrots.
3. Let coleslaw sit for at least 3 hours, or overnight then serve.
