Name: Spicy Coleslaw
Prep time: 5 min
Total time: 5 min
Yield: 8 Servings
Cuisine: American

From the Cook

1/5

Warning0 allergens identified

This recipe also lives on It is a Keeper. Show them some love by checking it out! 😊

Check out original post! 😊

In a large bowl, combine the mayonnaise, sour cream, Sriracha, and mustard, lemon juice, vinegar, sugar and salt.

Add shredded cabbage, carrots and onion. Mix well and refrigerate for 1 hour.

0
Review & Earn

Level up & unlock free Premium by reviewing recipes!

My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Pre-Chill Your Cabbage 🧊
Refrigerate shredded cabbage and carrots for 30 minutes before mixing to maintain maximum crunchiness and prevent wilting when combined with the creamy dressing.
Balance Spice Gradually 🌶️
Add sriracha one teaspoon at a time and taste as you go, since heat intensity varies by brand and personal preference—you can always add more but can't remove excess spice.
Emulsify Your Dressing 🥄
Whisk together mayo and sour cream first before adding vinegar and sriracha to create a smooth, stable base that won't break or separate over time.
Salt the Vegetables First ✨
Toss shredded cabbage with a pinch of salt 5 minutes before dressing to draw out excess moisture, resulting in a crunchier final texture that won't become soggy.
Make-Ahead Strategy ⏱️
Prepare the dressing and vegetables separately up to 4 hours ahead, then combine just before serving to maintain optimal crunch and prevent flavor dilution from excess liquid.