Coleslaw is such a budget friendly, versatile side dish, or salad! This crisp, sweet and spicy coleslaw is a perfect way to round out any barbecue or dinner!
Crisp, shredded cabbage mixed with crunchy carrots, parsley and fresh green onions, then tossed with a slightly sweet, tangy mayonnaise based coleslaw sauce. This slaw is fresh, fabulous and the perfect addition to any Barbecue or try it on my Beef short rib sliders!
While the recipe below calls for small heads of green and purple cabbage, plus carrots, you can absolutely substitute a bag of pre-prepared coleslaw mix from the grocery store!
- 1 small head cabbage, washed, peeled and shredded
- 1 small head purple cabbage, washed, peeled and shredded
- 2-3 large carrots, washed, peeled and shredded
- 1 cup mayonnaise
- 3 tablespoons Sriracha
- ¼ cup apple cider vinegar
- 1 teaspoon garlic, minced
- 2 tablespoons sugar
- ½ teaspoon celery salt
- ¼ cup chopped parsley
- salt and black pepper
In a food processor with a grating blade, shred the cabbage and carrots. Process in batches. Set into a large bowl. Add the parsley and toss.
In a small bowl, whisk together the mayonnaise, sriracha, vinegar, sugar, celery seeds, salt, and black pepper.
When adding the coleslaw dressing to the vegetables, start with 1/4 cup of dressing, toss and then continue to add the dressing a little bit at a time until desired level of creaminess is achieved. Chances are, you will not need all of the dressing, so it is best to err on the side of caution! I only used 1/3 cup on my coleslaw and I used the rest for dipping my homemade beer battered onion rings!
Serve cold or at room temperature.
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