Spicy Cabbage Slaw

Name: Spicy Cabbage Slaw
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 104 g (about 1/2 cup) mayo; 2 tsp sriracha (see notes above for Paleo and low-FODMAP options); 4 tsp apple cider vinegar; 1 tbsp lime juice; 2 tsp raw honey; 1 large jalapeno, seeded and finely sliced into half-moons; 17 1/2 oz coleslaw mix (shredded white cabbage, red cabbage, carrots); 1/2 tsp Kosher salt, plus more to taste; 1/4 tsp cracked black pepper, plus more to taste

September 8, 2017 By Whip & Wander 54 Comments

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A classic side dish with a spicy kick

This Spicy Cabbage Slaw is our go-to for topping tacos, pairing with pulled pork sandwiches and other bbq, and is a tremendous side for nearly everything hitting the grill when the sun comes out. The components are simple but tasty, with a classic mix of shredded cabbage and carrots tossed in a creamy, sweet, and lightly spicy dressing and fresh jalapeno. This recipe requires minimal prep, no cooking, few ingredients, and can be ready in about 5 minutes.

The magic is in the sauce

This recipe calls for a traditional mayo base enhanced with sriracha, apple cider vinegar, lime juice, and honey. The tanginess of the apple cider vinegar and lime combined with the sweetness of the honey balances out the heat in the jalapeños and sriracha, with mayo acting as the saucy vessel to carry all these flavors into the slaw. I prefer to use a mild, raw clover honey and Bragg Organic Raw Unfiltered Apple Cider Vinegar with the “Mother.”

What should I serve this Spicy Cabbage Slaw with?

What tools do I need to make this recipe?

A large bowl
A kitchen scale – OR – measuring cups (for less precise measurements)
Measuring spoons
A citrus juicer
A mixing spoon or silicone spatula

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A note for special diets

This Spicy Cabbage Slaw is friendly for grain-free, gluten-free, dairy-free, and low-carb diets. It can easily be made friendly for Paleo and low-FODMAP diets with a few small adjustments.

If you are strictly Paleo, there are a few options that might fit your needs, including this PaleoChef option which is sweetened with honey, and this Yellowbird option which is sweetened with dates — however, I personally prefer to substitute the sriracha for classic Tabasco sauce when making this dish for Paleo friends, which I think gives a better kick of heat than the Paleo sriracha. For the mayo, there are several Paleo varieties including this Primal Kitchen option, but I personally prefer the flavor of homemade mayo when I need to make this dish strictly Paleo.

For low-FODMAP diets, the Monash app notes that 1 tsp of sriracha is considered low-FODMAP, however, it doesn’t specify the brand so if you are especially sensitive to garlic (as most who follow low-FODMAP are) you can swap for classic Tabasco. The Monash app also notes that 3/4 cup of cabbage is considered low-FODMAP so keep that in mind when serving.