The Best Tangy Coleslaw

Cooking with Rich

2021-02-22T08:07:01+00:00

The Best Tangy Coleslaw - Cooking with Rich Ok, the title of this the tangy coleslaw sets me up for a slapping I know, but I will stand by this one, this time. This coleslaw recipe came about when I was asked to research and make a fish taco dinner for a friend some months ago. I found a few recipes, tried a lot of them and as always mixed and matched a few of the ingredients and then added a personal touch.

All that said, there is not too much to making a good coleslaw, mayo, cabbage, carrots as the basics. But then when you let your inner creativity to go wild you can suddenly create a coleslaw that can tickle the taste buds and become a regular side for a variety of dishes.

This one did start as a fill for fish tacos, and I've come to use it as a sandwich filling with sliced ham, chicken or bacon, a side with steak and potatoes, a topping on a hot dog or in a burger and on the odd occasion simply a hangover cure on a Sunday morning on toast or a muffin on its own.

Making this the day before allows the flavours to combine overnight, and this will last for a couple of days in the fridge (assuming you have any leftovers).

As always, have a go, let me know.

The Best Tangy Coleslaw

Preparation: 15-20 mins | Waiting Time: 1 hour + | Skills Level: Easy

Ingredients

½ cup of quality mayonnaise
⅓ cup of sour cream
2 tbsp rice wine vinegar (white vinegar also ok)
1 tbsp honey
1 tbsp of lime juice
2 tsp sriracha sauce
1 tsp dijon mustard
1 tbsp garlic/ginger paste (or one crushed garlic clove mixed with same amount of crushed ginger).
~2½ cups shredded cabbage (red or green or a combination)
~2 cups shredded carrot
2-3 stalks of spring onions, finely sliced
1 cups roughly chopped coriander leaves
Salt & pepper to taste

Method

In a large bowl combine cabbage, carrot, spring onion and coriander.
In a separate smaller bowl, add mayonnaise, sour cream, honey, lime juice, vinegar, sriracha, mustard, garlic and ginger mix to combine thoroughly into a sauce. Add salt and pepper to taste. You can also add extra lime juice and or sriracha to taste at this stage.
Add sauce in batches to the vegetable mix, stirring to combine and coat, continuing adding until you are happy with the "creaminess" of the coleslaw.
Place in the fridge for a minimum of 1 hour to enhance the flavours (overnight is best).

Tips & Alternatives

Using red cabbage looks good, but normal cabbage tastes just about the same. I will use what I have at the time.
I prefer a slightly crispy coleslaw but I also know many may prefer a creamier coleslaw, just add a little more mayo to your preference.
Add or subtract the sriracha to taste.
Definitely try to make this the night before to allow all the flavours to combine.

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