I’m having friends over for dinner tonight. Whenever I’m cooking for friends, I like to go with a theme menu. Tonight’s theme is Caribbean. I guess I still have the Caribbean on my mind having just been to Belize.
I like this slaw because it doesn’t use mayo (yuck) or any heavy ingredients. The sauce for this slaw is exactly what it’s called, sweet AND spicy. If you want more sweet, add more honey. More spice, add more sriracha. I tweak this recipe all the time depending on what I’m serving with it. This time I added a head of shredded red cabbage, 2 ears of corn, and a little bit more cilantro. Even with the extra head of cabbage, I did not need more sauce. The recipe makes more than enough.
Here’s another way to eat this slaw – on a hot dog. This a throwback picture. For this version of the slaw, I added a bit of diced red pepper.
Or another time when I added it to a tortilla with some grilled chicken.
- 1 14 ounce bag cole slaw
- ¼ cup fresh cilantro
- 1 tbsp evoo
- 2 tbsp lime juice
- 2 tbsp honey
- 1 tbsp white vinegar
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp sriracha
- In a medium size bowl, which together evoo, lime juice, honey, vinegar, cumin, salt & sriracha until well blended.
- Add cole slaw and mix until completely covered with the sauce.
- Refrigerate until ready to serve.