Coleslaw can be a rather sad dish at times. It’s the ubiquitous side kick at cookouts and BBQs, becoming increasingly soggy and wilted as it gets passed over in favour of the burgers and hot dogs. But done right, coleslaw can be be a crisp and refreshing side dish that can hold its own. Not drowning it in mayo is the first step in making a decent slaw. And the addition of some Sriracha or other spicy sauce can take it to a whole new level.
- 12 ounces cabbage slaw mix (or 12 ounces shredded cabbage)
- 2 cups small broccoli florets
- 1/3 cup mayonnaise
- 2 tbsp Sriracha (or other hot sauce to taste)
- 1 tbsp freshly squeezed lime juice
- 1/2 tsp salt
- 1/4 tsp pepper
- Avocado and sliced almonds for garnish
- In a large bowl, combine slaw mix, broccoli florets, mayonnaise, Sriracha, lime juice, salt and pepper. Toss well to coat.
- Refrigerate for an hour or two to let flavors meld.
- Garnish with avocado and almonds if desired.