Spicy Slaw Recipe

Prepare vegetables

Core and thinly slice the green and red cabbage into fine shreds. Use a sharp knife or a mandoline for even pieces. Transfer to a large mixing bowl.

Peel and shred the carrot(s) using a box grater or food processor. Add shredded carrot to the bowl with cabbage.

Thinly slice the red onion and scallions. Add onions and scallions to the bowl.

Roughly chop the cilantro and add to the bowl. Toss the slaw lightly to combine the vegetables and set aside while you make the dressing so flavors can marry.

Mix base

In a medium bowl, whisk together the mayonnaise and Greek yogurt until smooth.

Add lime juice, honey, rice vinegar, soy sauce, and toasted sesame oil. Whisk to combine.

Stir in Sriracha (start with 1 tbsp and add more to taste), grated ginger, and minced garlic. Season with kosher salt and black pepper. Taste and adjust heat, acidity, or sweetness as needed (add more lime for brightness, honey for sweetness, or Sriracha for heat).

Pour the dressing over the prepared slaw. Using two large spoons or salad tongs, toss thoroughly until all vegetables are evenly coated. If the slaw seems stiff, add 1–2 tbsp cold water or extra lime juice to loosen.

Fold in optional add-ins if using: toasted sesame seeds, chopped nuts, and thinly sliced jalapeño for extra heat.

Let the slaw rest for at least 10 minutes at room temperature (or up to 1 hour refrigerated) to allow flavors to meld. If refrigerating, bring to room temperature for 10 minutes before serving for best flavor.

Taste and adjust seasoning with additional salt, pepper, or Sriracha just before serving. Garnish with extra cilantro and a final sprinkle of sesame seeds or nuts.