Sriracha Coleslaw and 4 More

Sriracha Coleslaw with gochujang and peanuts is a new way to escape the standard coleslaw recipe. Filled with flavor and spice, this one gets even better as it sits overnight absorbing all the spicy goodness. Plus it’s a sure way to get my husband to eat his vegetables.

It’s been at least 7 months since farmer’s market season and I am so happy that it’s finally here.

Not only that, but I got the word from my helpful dog trainer that farmer’s markets are a great place to walk and socialize your dog.

Geordie is a super dog and loves going anywhere, but everywhere we go he creates followers, who have never seen a Skye terrier.

I think he’s had more photos taken of him, than my own kids have! Everyone tries to reach out and touch, which is why I need a dog that’s well behaved.

Generally he’s very good natured, but I’m the one that needs the most training.

Hence a trainer AND a trainer that recommends farmer’s markets-well, so much the better!

So with farmer’s markets starting up, that means summer is almost upon us so it’s time for some summer coleslaw recipes.

Time to start thinking salads and things with fresh veggies and you know-all that good outdoor food.

Coleslaw is one sure way to get Manservant to eat his veggies.

This spicy coleslaw is tart and tangy, so gather the cabbage, red pepper and scallions, and get ready to roll.

This is a great coleslaw for a BBQ and it’s also great on BBQ.

Manservant loves spicy and so it is that I decided to create something that he would eat.

For some reason he has always liked coleslaw; maybe because his mom loved coleslaw, so I’m guessing she served it a lot.

Plus it’s always one of the standard side dishes you would find on any bbq menu.

Seems like beans, potato salad and coleslaw are on any bbq restaurant menu I’ve seen when I visit Texas.

So let’s think spicy slaw, shall we?

Cabbage is one vegetable that’s a workhorse in the kitchen.

Honestly I always keep a bag of cabbage ready to use for when I need a salad or as filler for a stir-fry.

Making okonomiyaki is one Japanese dish that requires cabbage, and though this recipe is not yet updated, it is something I make quite often. 

But today we are talking sriracha coleslaw and I have a lot of recipes you need to try.

How to Make Sriracha Coleslaw:

This spicy coleslaw recipe isn’t too spicy, but you could certainly amp up the spiciness if you choose.

It’s as simple as making an almost standard coleslaw dressing and then adding in the sriracha and gochujang to make a more Asian cabbage salad.

I find the two together really hit it off!

The addition of peanuts adds great crunch, a bit of salt, and totally plays off of the sriracha and gochujang, and also gives this sriracha coleslaw a nice Southern flair.

Want a more traditional coleslaw? This is my mom’s recipe and it has a very simple cooked dressing and requires no mayonnaise. Yep, there is such a thing as no mayonnaise coleslaw.

I also love this fennel cabbage salad with dried cherries and a maple lemon vinaigrette. Don’t like fennel? Just add more cabbage and also be sure to use this vinaigrette on your favorite salad!

A Brussels Sprout Coleslaw with lots of fresh mint is perfect for Spring and sure to satisfy Brussels Sprout lovers!

Vietnamese style slaw is awesome and this one is made with broccoli slaw. Cabbage works great also. Loaded with fresh herbs and coconut; is is also great as a side dish at a BBQ!

Whatever kind of coleslaw you want to make is OK by me. I try to match my cabbage salad to whatever I might be making, flavor-wise, that is. We do love this sriracha coleslaw the best and hope you give it a try!

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