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A fresh, crisp side dish featuring shredded green cabbage, grated carrots, chopped dill pickles, and a creamy sweet and spicy dressing made with mayonnaise or Greek yogurt, Sriracha, honey, and apple cider vinegar. It offers a perfect balance of sweet, spicy, and tangy flavors and retains its crunch for days when properly chilled.

Ingredients

Scale
  • 4 cups green cabbage, shredded
  • 1 cup carrots, grated
  • ½ cup dill pickles, chopped
  • ¼ cup red onion, thinly sliced
  • ½ cup mayonnaise (or Greek yogurt)
  • 2 tablespoons Sriracha sauce
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar

Instructions

  1. Shred the green cabbage and grate the carrots.
  2. Thinly slice the red onion and chop the dill pickles.
  3. Pat the shredded cabbage and grated carrots dry with paper towels if they feel wet.
  4. Toss the cabbage, carrots, pickles, and red onion together in a large bowl.
  5. Whisk the mayonnaise (or Greek yogurt), Sriracha, honey, and apple cider vinegar until smooth and creamy.
  6. Pour the dressing over the veggies and toss gently until everything is evenly coated.
  7. Cover the bowl and chill in the refrigerator for at least 1 hour.
  8. Give the slaw a quick toss before serving to refresh the texture.

Notes

Start with cold veggies straight from the fridge and finish the slaw cold to keep it crisp., Prepare the dressing separately and taste to adjust honey or vinegar for balanced sweet-tart-spicy flavor., Chill the finished slaw at least one hour to let flavors blend without softening the cabbage., If soggy, drain excess liquid and stir in a tablespoon of plain mayo to restore creaminess., To reduce heat, cut the Sriracha in half and add extra mayo for mildness., Store leftovers in an airtight container in the fridge for 2–3 days., Avoid freezing as it will cause sogginess., For longer storage, keep dressing separate and mix just before serving.

Nutrition

Find it online: https://cozyovenkitchen.com/sweet-spicy-pickle-slaw-with-crisp-cabbage-and-tangy-kick/