Asian Slaw With Sriracha Dressing

Asian Slaw With Sriracha Dressing
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Salty fish sauce, zingy lime, a touch of creamy mayo, a drizzle of honey. Add some bright, vibrant veggies and voila! A simple, beautiful Asian slaw that perks up just about any meal. 

Asian Slaw: Love At First Crunch

Shredded purple cabbage and a punchy, Sriracha spiked dressing make this cheery, colorful Asian slaw recipe a hit anytime of the year. Whether we’re whipping it up for a dose of bright, edible sunshine in the winter months, or noshing on it all summer long as a counterpoint to the seasons’ heavier barbecue fare, we’re obsessed with this easy, satisfying red cabbage slaw and we think you will be too. Salty fish sauce, zingy lime, a touch of creamy mayo, vibrant veggies, and ready in just minutes—this simple Asian slaw is love at first crunch.  

Asian Slaw With Sriracha Dressing

Red Cabbage Slaw Ingredients 101:

Not that this is a complicated recipe, but there are a few things to be aware of. From what’s OK to swap (and what’s not) to why this slaw is such a healthy side dish, here’s what you should know:

  • What Can Be Used Instead of Fish Sauce? Although we are big fans of its unique ability to add huge flavor with just a few dashes, fish sauce is not for everyone. If you’d like to make this dish vegetarian, or you’re just trying to avoid any sort of allergy issues, feel free to swap soy sauce or tamari for the fish sauce. The slaw will still be super delicious.
  • Is Red Cabbage Better For You Than Green? It seems to be! Purple cabbage has that gorgeous, vibrant red-purple pigment that does indeed indicate a higher level of antioxidants than its green counterpart.
  • Cilantro. People have strong feelings about cilantro. Actually, not feelings! Some people actually have a genetically-encoded distaste for cilantro. Don’t like it? Leave it out! No biggie.
Asian Slaw With Sriracha Dressing

How Long Does Coleslaw Last?

Generally speaking, coleslaw will keep for about three days in the fridge. In fact, you actually want to let this Asian slaw sit for a while—at least an hour—in the fridge after making it so that the flavors can mingle and so that the dressing can soften the crunchy cabbage and carrots a bit. But after a few hours, and certainly after the first 24 hours, coleslaw has a tendency to get watery, so just be aware of that. And after three days, it’s probably time to toss whatever is left—although with slaw this good, we doubt that leftovers will be an issue.

Asian Slaw With Sriracha Dressing

What Goes With Asian Slaw?

Although bold, vibrant Asian flavors—like fish sauce, sesame oil and sriracha—define this red cabbage slaw, its palate-awakening flavors and crisp texture make it a truly versatile side dish. It’s the ideal potluck or barbecue contribution, because it actually needs to be made ahead to allow time for the flavors to mingle. Keep it in mind to serve with any dish that feels a bit flat, or that has otherwise neutral flavors or textures, like a simple piece of grilled fish, or even as a tangy, non-traditional accompaniment to pan-fried chicken.

These over-the-top pineapple pulled pork sandwiches would be so good with this Asian slaw. Southern food meets the South Pacific? We are HERE FOR IT.

  • Is there anything better than beer-battered fish? Crispy, satisfying, indulgent—but maybe we can also, sort of, pretend it’s healthy because it’s fish? And particularly if we serve it with in a lettuce wrap, topped with Asian slaw!
  • We didn’t know these sweet potato tacos could be improved upon until we topped them with this Asian slaw and they went from tasty to down right addictive.

Handy Tools You'll Need

Did You Make This Red Cabbage Slaw And Love It?

As always, if you made this coleslaw side dish, we want to hear about it! Post it to Instagram and tag @themodernproper and #themodernproper.

Asian Slaw With Sriracha Dressing

Serves 8

Ingredients

2 tbsp fresh lime juice
2 tbsp mayonnaise
2 tbsp rice vinegar
1 tbsp Sriracha
1 tbsp honey
2 tbsp toasted sesame oil
1 tbsp fish sauce
3 cups purple cabbage, shredded
1 cup carrots, shredded
1/2 cup bulb fennel, thinly sliced
1/4 cup cilantro, roughly chopped
1 tbsp black sesame seeds, optional

Method

  1. To make the dressing, whisk together lime juice, mayonnaise, rice vinegar, Sriracha, honey, sesame oil and fish sauce in a small bowl until smooth.
  2. Toss the dressing with all the other ingredients until combined, and refrigerate. Allow to sit for at least an hour before serving.