This vibrant and zesty slaw is a symphony of textures and tastes, perfectly balanced to complement the delicate flavors of fish tacos or to add a fiery kick to your favorite barbecue dishes. Fresh cilantro and lemon juice provide a bright, herbaceous base, while Sriracha adds a delightful touch of heat.

Follow The Directions

01

Step

Prepare the Cabbage Base: Finely shred the green cabbage, then cut the shreds into shorter, manageable strips. Place the cabbage in a large mixing bowl. (5 minutes)

02

Step

Incorporate Spices: Add the minced garlic, chili powder, salt, and cumin to the bowl with the cabbage. Stir well to ensure the spices are evenly distributed. (2 minutes)

03

Step

Emulsify the Dressing: In a separate small bowl, whisk together the mayonnaise, lemon juice, and Sriracha sauce until smooth. Pour the dressing over the cabbage mixture. (3 minutes)

04

Step

Add Vegetables and Herbs: Add the diced carrot, thinly sliced red onion, and chopped cilantro to the bowl. Stir gently but thoroughly to combine all ingredients. (5 minutes)

05

Step

Adjust Seasoning: Taste the slaw and add more lemon juice or Sriracha sauce as needed to achieve your desired level of tanginess and spice. (2 minutes)

06

Step

Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together. Serve chilled as a topping for fish tacos or as a side dish. (60 minutes)

For a tangier slaw, add a splash of apple cider vinegar along with the lemon juice.
Adjust the amount of Sriracha to control the heat level; start with a smaller amount and add more to taste.
For a vegan option, substitute the mayonnaise with a plant-based alternative.
The slaw can be made a day in advance, allowing the flavors to fully develop. However, the cilantro is best added just before serving to prevent it from wilting.