Spicy coleslaw

On a wooden cutting board, in the upper left hand corner a red gingham cloth napkin, in the middle a blue plate with spicy coleslaw, and a fork to the right of the plate
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Spice up your regular coleslaw with sriracha in this spicy coleslaw recipe. Add extra crunch and colour to your coleslaw by adding carrots and zucchini too.

I serve this spicy coleslaw on everything from the buffet table to the barbecue or as a side order to my oven made hamburgers. Or bring it to the picnic as a nice side salad for everyone to enjoy. It is quick and easy to put together and can be made in a big batch, or just a few portions, perfect for both larger gatherings or smaller.

How to make spicy coleslaw

Shred the white cabbage and carrots using a cheese slicer or cut in thin slices with a sharp knife. I like to use a cheese slicer as I find it is easier and quicker, but if you do not have a cheese slicer, then use a sharp knife.

On a wooden cutting board with a red, gingham cloth in the upper right hand corner, ingredients to make spicy coleslaw is laid out, clockwise from top left, a flowershaped bowl with sriracha, a zucchini, half a head of white cabbage, two carrots, a glass bowl of Greek yogurt, a glass bowl of mayonnaise.
Spicy coleslaw ingredients

Shred the zucchini on the largest side of your shredder. Leave the zucchini on a piece of kitchen towel to extract some of the water. Gently press the kitchen towel before adding the zucchini to the other vegetables. The more water you get out, the less moist the coleslaw will be.

Slice the green bits of the spring onion. Put the white end bit in a glass of water to grow even more spring onions. The addition of spring onions to this recipe really makes it pop and takes away some of the creaminess from the Greek yogurt and the mayonnaise.

Mix the yogurt, mayonnaise, sriracha and salt in a bowl to a smooth and creamy sauce.

Combine all ingredients in a big bowl until all vegetables are covered with the yogurt sauce.

For the full recipe and detailed measurements, see the recipe card below.

On a wooden cutting board, in the upper left hand corner a red gingham cloth napkin, in the middle a glass bowl with spicy coleslaw, and with a fork to the right of the bowl
Spicy coleslaw in a bowl

Substitutes

If you cannot get a hold of white cabbage, I have tried this recipe with Irish cabbage as well as green cabbage. Perhaps have a try with red cabbage, the colour would be popping at least.

For a vegan version, use plant based plain yogurt and plant based mayonnaise. Check your Sriracha is vegan, it depends on the brand if it is suitable for vegans or not.

Freezable

This recipe does not freeze well, as it is too creamy, but because it is quick to make and a recipe easy to scale, it is still on my list of recipes I like to make. It is still batch worthy and quick. It last in the fridge for up to five days in an airtight container.

Variations

For a less creamy cabbage salad, try my balsamic vinegar cabbage salad.

On a wooden cutting board, in the upper left hand corner a red gingham cloth napkin, in the middle a glass bowl with spicy coleslaw and one glass bowl with a white cabbage salad, with a fork to the left of the bowls
Two bowls of salads
On a wooden cutting board, in the upper left hand corner a red gingham cloth napkin, in the middle a blue plate with spicy coleslaw, and a fork to the right of the plate
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Spicy coleslaw

Spice up your regular coleslaw with sriracha in this spicy coleslaw recipe. Add extra crunch and colour to your coleslaw by adding carrots and zucchini too.
Prep Time30 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: cabbage, spicy
Servings: 8 portions

Ingredients

  • ½ head white cabbage
  • 3 carrots
  • 1 zucchini
  • 1 spring onion
  • 200 ml Greek yogurt
  • 100 ml mayonnaise
  • 15 ml sriracha
  • A pinch of salt

Instructions

  • Shred the white cabbage and carrots using a cheese slicer or cut in thin slices with a sharp knife.
  • Shred the zucchini on the largest side of your shredder, leave on a piece of kitchen towel to get some of the water out.
  • Gently press the kitchen towel before adding the zucchini to the other vegetables.
  • Use the green bits of the spring onion and slice.
  • Mix the yogurt, mayonnaise, sriracha and salt.
  • Combine all ingredients in a big bowl until all the vegetables are covered with the yogurt sauce.
  • Serve at your next cookout or picnic.

Notes

Put the white bit of the spring onion in a glass of water and it will regrow.