Sriracha Slaw



Serving size

about 1 cup
15 Minutes
60 minutes

This recipe can be multiplied.

This recipe makes good leftovers.

Sriracha Slaw


1 lime yields Lime juice, raw
2 Tbsp. Sriracha
1/3 cup Reduced fat sour cream
2 tsp.. Honey
16 ounces Cabbage, raw (about 1 small head)
1 cup Coriander (cilantro) leaves, raw (coarsely chopped)
4 large Green onions (thinly sliced crosswise)


Place the lime juice, Sriracha sauce, sour cream and honey in a large mixing bowl and whisk until smooth.

Remove the core from the cabbage and crosscut into thin slices.

Place the sliced cabbage, cilantro and green onions in the bowl and fold together until well coated with the sauce.

Chill well before serving.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Make sure the sriracha sauce and sour cream are gluten-free.


This is a low sodium recipe.

Recipe Notes

Sriracha sauce makes the perfect ingredient for a spicy slaw. You need a bit of sweetness from the honey and the creaminess of the sour cream to balance the flavors with the bitter greens.

Check the label of your Sriacha to make sure of the sodium content. This varies widely. The USDA reports only about 50 milligrams per teaspoon but one of the most popular, Huy Fong Foods Chili Garlic Sauce, contains 95 milligrams per teaspoon so you might have to adjust your added salt a bit to keep the flavors balanced.

"An idealist is one who, on noticing that roses smell better than a cabbage, concludes that it will also make better soup."

H. L. Mencken