Cole Slaw / Spicy Slaw Recipe

Shred and chop

Remove outer leaves from cabbages. Quarter each cabbage, remove core, then thinly slice or shred with a knife, mandoline, or food processor to yield about 8 cups combined. Peel and julienne or grate the carrot(s). Thinly slice green onions on a diagonal. Finely chop the jalapeño (remove seeds for milder heat). Chop cilantro if using.

Place the shredded cabbages and carrots in a large mixing bowl. Add the green onions, chopped jalapeño, and cilantro. Toss lightly to combine so ingredients are evenly distributed.

Whisk dressing

In a medium bowl, combine mayonnaise, Greek yogurt (or sour cream), apple cider vinegar, lime juice, honey, Sriracha, toasted sesame oil, ground cumin, smoked paprika, kosher salt, and black pepper. Whisk vigorously until smooth and emulsified. Taste and adjust: add more Sriracha for heat, more honey for sweetness, or more lime for brightness.

If you prefer a thinner dressing, whisk in 1–2 teaspoons of water or extra lime juice until you reach desired consistency.

Pour the dressing over the bowl of shredded vegetables. Using tongs or two large spoons, toss thoroughly until all vegetables are evenly coated with the dressing.

Cover the bowl and refrigerate for at least 30 minutes, preferably 1 hour, to allow flavors to meld and cabbage to slightly soften. Toss once or twice during resting to redistribute dressing.

Taste the slaw after resting and adjust seasoning with additional salt, lime juice, or Sriracha as needed.

Just before serving, sprinkle toasted sesame seeds and chopped roasted peanuts or cashews over the slaw for crunch. Serve chilled with lime wedges on the side.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Note: texture will soften over time; refresh with a squeeze of lime and a little extra crisp cabbage if desired.