This spicy slaw is great as a salad or side dish, but I created it for topping pulled pork sandwiches. It’s excellent with BBQ and the cabbage adds a great texture to any sandwich or taco.
Gochujang Sriracha Slaw Dressing
1/2 cup Apple Cider Vinegar
2 T Honey
2 T Organic Sugar
1 tsp Kosher Salt
1/4 tsp Sesame Oil
1 tsp Soy Sauce (low sodium)
2 tsp Gochujang Sriracha, Bushwick Kitchen Weak Knees
1 1/2 tsp Fresh Lime Juice (half a small lime)
1/3 cup Grape Seed Oil, or Avocado Oil
Mix all of the ingredients except the oil in a small bowl. Whisk while drizzling in the oil slowly, or drizzle in using an immersion blender.
Red Cabbage & Kale Slaw
1 small head of red cabbage, shredded
2-3 kale leaves, finely chopped, stems removed
1-2 carrots, shredded or julienne
1/2 bunch cilantro, chopped
1/4 sweet onion, thinly sliced
1 tsp Kosher salt
Mix the ingredients together in a bowl, sprinkle with the Kosher salt, then top with the slaw dressing. Cover and refrigerate until ready to serve, stirring occasionally to coat the slaw with the dressing.
Home cook, Mom, wife, and crafty creative, Mandy is from California and has traveled the world and lived in lots of places. She has fallen in love with Dallas, TX and calls it home.