If you’re in the mood for coleslaw but not crazy about mayonnaise and enjoy a spicy edge, then consider this vegan alternative featuring Sriracha sauce and grated ginger. You could call it a skinny coleslaw. I uses the term “vinaigrette” loosely because lemon juice is the acidic stand-in for vinegar this coleslaw recipe. And like most vegetable marinades this side dish gets better as it sits overnight and starts to take on a kimchee kind of flavor and texture.
This classic side dish with an Asian influence provides opportunity for countless applications other than just devouring fork-fulls from a bowl. Incorporating this skinny coleslaw into a rather vegeratian sandwich, wrap, or on top of 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.
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 incorprated.
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.
Use this to make a Hummus and Spicy Coleslaw Vegetarian Sandwich with
