Do you love Sriracha sauce as much as I do? When the girls were very young and their taste buds were more sensitive, I found it to be a great condiment to have on hand to spice up family meals. Since my husband and I both enjoy spicy foods, we could use it to add a kick to milder dishes I made to appeal to the kids. (With very few exceptions, I’ve always made only one meal for everyone. I may love to cook, but I have no desire to be a short order cook!)
Sriracha sauce is named after the city of its origin: Si Racha, Thailand. It was first created as a condiment for seafood, but has since been enjoyed on a wide range of foods, from cocktails to potato chips! Sriracha sauce is made of chili peppers, vinegar, garlic, salt and sugar, a combination that has created a legion of devoted fans. It’s even inspired a documentary film. (I’ve seen it, it’s entertaining!)
Now that my girls are 9 and 11, they both love a bit of spice and it’s lead me to thinking of ways to use Sriracha in the meals I make themselves, not just offering it as an optional condiment.
And then there is my complete obsession with red cabbage.
Did you know that red cabbage contains the most antioxidants of any vegetable?
Plus, red cabbage makes every dish it’s in more beautiful.
I find it very hard to pass up a good red cabbage when I see one.
Which means I’m always thinking of new ways to use red cabbage when I get it home. It’s a staple in our favorite Rainbow Tofu Vegetable Stir-fry, but it’s also delicious raw. Adding a handful of finely slicing red cabbage to green salads is a great way to add nutrients – and colorful beauty!
But what about a slaw made primarily from red cabbage, with a dressing featuring Sriricha?
Sriracha + Red Cabbage =
From the first time I tried it, it was a family hit.
It was even deemed lunchbox-worthy. (An honor in our house.)
Then at Trader Joe’s I came across this:
And with that, a side dish was promoted to an entrée level salad.
The contrast of the chewy tofu with the crunchy cabbage got two thumbs up. If you have a Trader Joe’s near you and want to add it (or you can find another brand of Sriracha flavored tofu), I recommend it, but the slaw is also super tasty without it and depending on what else you are serving it with, the added protein may not be necessary.
Here I enjoyed a bowl for lunch with a green smoothie...
This was a delicious (and colorful) lunch!
We have also eaten this slaw wrapped in a tortilla and stuffed in a pita.
One final note: Feel free to adjust the amount of Sriracha you use to suit your family's tastes.
And hey, you can always offer more on the side... :)
Sriracha Red Cabbage Slaw
1 ½ lbs (about 8 cups) shredded red cabbage
1 bell pepper, julienned
2 carrots, julienned
2 large scallions, thinly sliced on a diagonal
7oz package of Sriracha-flavored or plain baked tofu (optional)
½ C vegan mayonnaise (I like Vegenaise)
3 TB Sriracha sauce
2 TB rice vinegar
1 TB agave
Combine the cabbage, pepper, carrots and scallions in a large bowl, reserving some scallions for garnish.
If using the tofu, slice each piece lengthwise into 4 pieces and then cut into ¼” inch slices. You should end of with pieces about ¾” square and ¼” thick. Add to the bowl of vegetables and toss to mix.
In a small bowl, whisk together the vegan mayo, Sriracha sauce, vinegar and agave. Pour the dressing over the vegetables and toss to coat. Garnish with the reserved scallions and serve immediately or refrigerate for a couple hours first.
Leftovers may be stored in the refrigerator for 3-4 days.