Spicy Slaw
I wanted something creamy and crunchy to go with my Thai Shredded Pork. This Spicy Slaw has the kick of the garlic-chile paste and the crunch from fresh cabbage/coleslaw mix. What a wonderful combination. This slaw is fantastic with my Thai Shredded Pork Tacos. Instead of using plain shredded lettuce, this slaw will take your tacos to another level. It’s really easy to put together, takes only minutes!
Add the fresh, hot chile pepper if you’d like more heat to your slaw.
Angel hair slaw can be found in the same produce section as bagged coleslaw. Angel hair has a finer cut than a regular bag of shredded coleslaw mix, which I like, but you can use a “coleslaw” cabbage mix instead.
If spiciness is not your thing, check out my Quick and Easy Coleslaw. It has a homemade dressing that is truly simple and easy, and it uses a bagged cabbage/coleslaw mix, also.
Enjoy!
Spicy Slaw
Ingredients
Slaw:
- 1 10-ounce bag angel hair slaw or traditional coleslaw mix
- 4 ounces grated or shredded carrots
- 1/2 cup red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/4 cup green onions, sliced
- 1 fresh hot chile, sliced, optional
- 1/2 cup fresh cilantro, chopped
Spicy Sauce:
- 1 1/2 teaspoons lime juice
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 - 3 tablespoons garlic-chile paste (sambal oelek), to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- pinch salt, to taste
Instructions
- Place the slaw mix, carrots, onion, bell pepper, green onions, chile, and cilantro in a medium bowl and toss together.
- In a small bowl, combine all the sauce ingredients together well. Taste and adjust salt, lemon juice, or garlic-chile paste as desired.
- Pour the sauce over the slaw mix and toss to coat the slaw evenly. Taste for seasoning and adjust as desired.
- Serve at room temperature or chilled. Refrigerate any leftovers up to 4 days.
