Best Sriracha Slaw Recipes

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PAK BULGOGI (KOREAN BBQ CHICKEN) TACOS WITH SPICY SLAW AND SRIRACHA AIOLI



Pak Bulgogi (Korean BBQ Chicken) Tacos with Spicy Slaw and Sriracha Aioli image

Provided by Food Network

Categories     main-dish

Time 3h35m

Yield 16 tacos

Number Of Ingredients 15

2 cups distilled white vinegar
1/3 cup sugar or agave nectar
1/4 cup sambal oelek chile paste
1 1/2 tablespoons kosher salt
1 small head red cabbage, halved, cored and shredded
1/2 cup soy sauce
3 tablespoons sugar or agave nectar
2 tablespoons gochujang (Korean chile paste)
1 tablespoon grated fresh ginger
1/2 teaspoons toasted sesame oil
2 pounds boneless, skinless chicken breasts, thinly sliced crosswise
1 tablespoon vegetable oil
32 corn tortillas (if using handmade tortillas, you'll only need 16)
1 cup heavy-duty mayo (no wimpy stuff)
1/4 cup sriracha chile sauce, plus more if necessary

Steps:

  • Make the spicy slaw: Stir the vinegar, sugar, sambal oelek and salt together in a large bowl until the sugar is dissolved. Add the red cabbage, mix well, cover and refrigerate for at least 3 hours or (preferably) overnight.
  • Marinate the chicken: Whisk together the soy sauce, sugar, gochujang, ginger and sesame oil in a large bowl. Add the chicken strips and mix thoroughly. Cover the bowl and marinate for at least 1 hour or (preferably) overnight.
  • Make the sriracha aioli: Mix the mayonnaise and sriracha until combined. Taste for spiciness and add more sriracha if needed.
  • Heat the vegetable oil in a skillet over high heat, add the chicken and saute, stirring occasionally, until cooked through, 7 to 8 minutes.
  • Warm the tortillas in a griddle or wrapped in damp paper towels in the microwave. Place the warmed tortillas on plates (double them if using store-bought tortillas). Divide the sauteed chicken among the tortillas, top with sriracha aioli, and then some slaw.

FRIED CHICKEN SANDWICH WITH SRIRACHA AIOLI AND ASIAN SLAW



Fried Chicken Sandwich with Sriracha Aioli and Asian Slaw image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 39

Two 3-pound whole chickens
Kosher salt
2 ounces heavy cream
2 cloves black garlic
1 egg white
Soy sauce
Yuzu kosho
Canola oil, for frying
4 cups milk
5 eggs
4 cups all-purpose flour seasoned with salt, pepper and lime zest
12 ounces panko, pulsed in food processor
2 ounces Sriracha
1 ounce fish sauce
1 ounce ginger, peeled
1 ounce gochujang
1 ounce sesame oil
1 ounce rice vinegar
1 ounce yuzu kosho
1 ounce yuzu
1 clove garlic, blanched and shocked
6 ounces canola oil
2 carrots, julienned
1 head napa cabbage, julienned
1 bunch scallions, thinly sliced
1 ounce peanuts, toasted and roughly chopped
1 ounce fish sauce
1 ounce ginger, grated
1 ounce soy sauce
1 ounce rice wine vinegar
1 ounce fresh yuzu juice
1 ounce yuzu kosho
4 Yukon gold potatoes
Kosher salt
2 Fresno chiles, sliced
1 bunch cilantro leaves
1 green papaya, sliced
1 ounce toasted sesame oil
4 sesame seed buns

Steps:

  • For the chicken: Break down the chickens, removing all bones. Remove the tenders. Pound the breasts and thighs separately. Sprinkle all of the chicken pieces with salt.
  • Preheat the oven to 220 degrees F. In a food processor, puree the chicken tenders with the cream, garlic, egg white, a touch of soy sauce and some yuzu kosho until smooth. Using this mixture, glue the thigh and breast together like a sandwich. Cook the chicken for 30 minutes. Cool the chicken in the refrigerator.
  • Preheat a deep fryer with canola oil until a deep-frying thermometer inserted into the oil reaches 350 degrees F.
  • Beat the milk and eggs together for an egg wash. Dust the chicken in the seasoned flour, then dip in the egg wash and coat with the panko. Deep fry until golden brown and warm on the inside. Keep the oil hot for later use.
  • For the aioli: Put the Sriracha, fish sauce, gochujang, sesame oil, vinegar, yuzu kosho, yuzo and garlic in a blender. Blend while slowly adding the canola oil until thick. Transfer to a squirt bottle.
  • For the slaw: Place the carrots, cabbage and scallions in a bowl along with the peanuts. Marinate with the fish sauce, ginger, soy sauce, rice vinegar, yuzu juice and yuzu kosho.
  • For the chips: Peel and cut the potatoes using a mandoline into gaufrettes. Soak in cold water. Fry the potatoes golden brown, and then season with kosher salt.
  • Layer the aioli, fried chicken, some cilantro leaves, papaya slices and a drizzle of sesame seed oil on the buns, and serve with the chips on the side.

PULLED PORK NACHOS WITH SRIRACHA SLAW



Pulled Pork Nachos with Sriracha Slaw image

Step up your nacho game this game day by turning leftover pulled pork into a sheet-full of goodness no one will be able to resist. Garnish with pickled jalapeno slices, if desired.

Provided by Soup Loving Nicole

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 30m

Yield 10

Number Of Ingredients 11

¾ cup water
¼ cup apple cider vinegar
2 tablespoons sriracha sauce
2 teaspoons white sugar
1 teaspoon oregano
1 teaspoon salt
1 (14 ounce) package classic coleslaw mix (such as Dole®)
½ small red onion, thinly sliced
1 (12 ounce) bag tortilla chips
3 cups cooked pulled pork
2 cups shredded Cheddar cheese

Steps:

  • Combine water, vinegar, sriracha, sugar, oregano, and salt in a saucepan and bring to a boil. Turn off heat, stir, and let cool for 10 minutes.
  • Combine coleslaw and onion in a large bowl. Pour sriracha mixture on top, stir, and set aside while you prepare nachos.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on low setting, if available.
  • Spread tortilla chips on a baking sheet and scatter pulled pork on top. Top with shredded Cheddar cheese.
  • Broil nachos in the preheated oven until cheese is melted, about 6 minutes. Top with sriracha slaw.

Nutrition Facts : Calories 426.2 calories, Carbohydrate 35.1 g, Cholesterol 76.9 mg, Fat 20.5 g, Fiber 2.6 g, Protein 24.8 g, SaturatedFat 7.4 g, Sodium 1183.2 mg, Sugar 1.5 g

SRIRACHA VEGGIE SLAW



Sriracha Veggie Slaw image

I wanted to rev up coleslaw to serve with seafood or pulled pork barbecue. Nothing adds zip like a squirt of Sriracha and a shower of chopped cilantro. -Julie Peterson, Crofton, Maryland

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 8

1 cup mayonnaise
3 garlic cloves, minced
1 teaspoon Sriracha chili sauce
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 package (14 ounces) coleslaw mix
1/2 cup minced fresh cilantro
1 medium ripe avocado, peeled and cubed, optional

Steps:

  • In a small bowl, mix the first five ingredients. Place coleslaw mix and cilantro in a large bowl. Add dressing and toss to coat. Refrigerate until serving. If desired, top with avocado.

Nutrition Facts : Calories 286 calories, Fat 29g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 341mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.

SRIRACHA-HONEY CHICKEN LETTUCE WRAPS WITH RAINBOW SLAW RECIPE - (4.2/5)



Sriracha-Honey Chicken Lettuce Wraps with Rainbow Slaw Recipe - (4.2/5) image

Provided by MJH

Number Of Ingredients 31

Chicken:
1 1/2 pounds boneless skinless chicken breast
3 cups buttermilk
3 cups flour
1 teaspoon sea salt
1 teaspoon fresh ground pepper
Canola oil for frying
Glaze:
1/4 cup soy sauce
1/4 cup peanut oil
1/2 cup honey
2 tablespoons Sriracha
Slaw:
1/2 red cabbage
1 cup carrots
1/2 cup red pepper
1/2 cup yellow pepper
1 cup snow peas
2 tablespoons cilantro leaves, chopped
2 tablespoons basil, chopped
1 red Thai chili, minced
Dressing:
2 tablespoons vegetable oil
2 teaspoons sesame oil
2 tablespoons rice wine vinegar
2 teaspoons soy sauce
1 teaspoon maple syrup
1 teaspoon Sriracha
Juice of 1 lime
2 cloves of garlic, minced
1 teaspoon ginger, minced

Steps:

  • 1 head of iceberg lettuce, leaves separated, cleaned and dried 1 lime (cut into wedges), fresh cilantro, and diced chili to garnish Cut chicken into 2-inch pieces and place in a large bowl. Cover with buttermilk and refrigerate overnight. Julienne cabbage, carrots, red and yellow peppers and snow peas for the slaw. Place in a large bowl. Add cilantro, basil and Thai chili. In a small bowl, mix together vegetable oil and sesame oil, rice wine vinegar, soy sauce, maple syrup, Sriracha and lime juice. Add minced garlic and ginger and set aside. Dress slaw just before serving to keep the veggies nice and crisp. In a medium bowl, mix together 1/4 cup soy sauce, 1/4 cup peanut oil, honey and 2 tablespoons of Sriracha for the glaze and set aside. In a large bowl, mix together flour, salt and pepper, and dredge each piece of chicken well, completely coating with flour. Heat 3 inches of canola oil to 350° in a large saucepan. Working in batches, fry chicken, turning every couple minutes until golden brown and cooked through (5 - 6 minutes). Remove from the oil and toss in Sriracha-honey glaze. Dress the slaw with vinaigrette and serve family-style with the chicken and lettuce wraps.

MISO-SRIRACHA GLAZED SALMON WITH SPICY SLAW



Miso-Sriracha Glazed Salmon With Spicy Slaw image

Make and share this Miso-Sriracha Glazed Salmon With Spicy Slaw recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 26

3 tablespoons toasted sesame oil
1/2 cup firmly packed light brown sugar
1/4 cup soy sauce
1/4 cup white miso
3 tablespoons sriracha asian garlic sauce
1 garlic clove, minced
nonstick cooking spray or canola oil
6 (6 ounce) salmon fillets, about 1-inch thick
6 sliced green onions, green part only, for garnish (reserve the white parts for the slaw)
1/3 cup chunky peanut butter
1/4 cup freshly squeezed lime juice
1/4 cup fresh pineapple juice
1/4 cup sriracha asian garlic sauce
2 garlic cloves, minced
2 tablespoons fish sauce
1 tablespoon grated ginger
2 tablespoons sugar
1 1/2 lbs chinese napa cabbage, shredded
1/2 lb red cabbage, shredded
2 carrots, peeled and julienned (we grated them)
2 red bell peppers, seeded and julienned
1 jalapeno, seeded and minced, to taste
6 green onions, white part only, thinly sliced on the diagonal
1/4 cup chopped fresh cilantro
1/4 cup chopped of fresh mint
salt & freshly ground black pepper

Steps:

  • For the Salmon: Preheat the broiler.
  • In a small nonreactive bowl, combine the sesame oil, brown sugar, soy sauce, miso, Sriracha and garlic.
  • Line a rimmed baking pan with foil (this will make clean-up much easier later on) and spray with cooking spray or lightly grease with oil. Place the salmon on the foil and brush some of the glaze over the salmon, enough to evenly cover the surface.
  • Broil 6 inches from the flame, basting the salmon twice with more glaze. Broil until the salmon flakes easily at the center of the fillet, 9-10 minutes. Don't be alarmed if you see some smoke. That's what the soy sauce does when it's caramelizing.
  • Remove salmon from baking pan and transfer fillets to plates. Garnish with green onion and serve with Spicy Slaw.
  • For the Slaw: First, make the dressing. In a medium bowl, combine the peanut butter, lime juice, pineapple juice, Sriracha, garlic, fish sauce, ginger and sugar. Cover and refrigerate until ready to use.
  • Next, make the slaw. In a large bowl, mix together the napa and red cabbages, carrots, bell peppers, jalapeno, green onions, cilantro and mint.
  • Add the dressing and toss to mix. Season with salt & pepper to taste.

Nutrition Facts : Calories 552, Fat 22.7, SaturatedFat 3.7, Cholesterol 77.4, Sodium 1812.8, Carbohydrate 46, Fiber 6.8, Sugar 32, Protein 44.3

SRIRACHA SLAW



Sriracha Slaw image

This Asian-style slaw uses a base of peanut butter, which adds a nutty sweetness redolent of pad Thai and satay. It also adds body to the dressing and a touch of delightful crunch. Ginger paste is available in the Asian or Indian section of many grocery stores. Or, you can make your own using a food processor: place one gingerroot in the processor and add just enough water to help keep everything moving. For those who prefer the old school technique, a mortar and pestle with a touch of elbow grease yields excellent results as well.

Yield makes 6 to 8 servings

Number Of Ingredients 19

1/3 cup chunky natural peanut butter
1/4 cup freshly squeezed lime juice
1/4 cup fresh pineapple juice or freshly squeezed orange juice
1/4 cup Sriracha
2 cloves garlic, minced
2 tablespoons fish sauce
1 tablespoon ginger paste
2 tablespoons sugar
1 1/2 pounds napa cabbage, shredded
1/2 pound red cabbage, shredded
2 carrots, peeled and julienned
2 red bell peppers, seeded and julienned
1 jalapeño, seeded and minced
6 green onions, white part only, thinly sliced on the diagonal
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
Salt and freshly ground black pepper
Coarsely chopped fresh Thai basil, for garnish
Lime slices, for garnish

Steps:

  • To make the dressing, in a medium bowl, combine the peanut butter, lime juice, pineapple juice, Sriracha, garlic, fish sauce, ginger paste, and sugar. Cover and store in the refrigerator until you are ready to use it.
  • To make the slaw, in a large bowl, mix together the napa and red cabbages, carrots, bell peppers, jalapeño, green onions, cilantro, and mint. Add the dressing and toss to mix. Season with salt and pepper to taste.
  • Garnish with the basil and lime slices. Serve immediately to retain crunch.
  • For a more traditional picnic and barbecue coleslaw, make a dressing with 1/2 cup Sriracha Aïoli (page 16), 1/4 cup cider vinegar, and 2 tablespoons sugar. Combine with the slaw ingredients, using 1/4 cup chopped flat-leaf parsley instead of the cilantro and mint. Season with salt and pepper to taste.
  • Feel free to opt for 2 (16-ounce) bags of store-bought coleslaw mix in place of cutting the cabbages and carrots yourself.

ASIAN SLAW DOGS WITH SRIRACHA MAYO



ASIAN SLAW DOGS WITH SRIRACHA MAYO image

Categories     Carrot

Yield 4 Servings

Number Of Ingredients 16

2 cups shredded green cabbage
1 cup shredded carrots
4 scallions, sliced
2 Tbsp soy sauce
2 Tbsp peanut oil
1 tsp sesame oil
1 tsp fresh grated ginger
2 Tbsp rice vinegar
2 Tbsp Hoisin sauce
3 Tbsp fresh lime juice, divided
¼ cup mayo
2-4 tsp sriracha
4 hot dogs
4 hot dog buns
Sesame sedes, optional
Cilantro, optional

Steps:

  • In a medium bowl toss together cabbage, carrots and scallions. Set aside. In a small bowl whish together soy sauce, peanut oil, sesame oil, ginger, vinegar, hoisin sauce and 2 tbsp of the fresh lime juice until well combined. Pour soy sauce mixture over cabbage and toss well to combine. To make Sriracha mayo: Stir together mayo, Sriracha and lime juice until well mixed. Taste and add more Sriracha to achieve desired heat level. Cook hot dogs as directed on package. To assemble: Place 1 hot dog in each bun, top each one with Asian slaw and drizzle with Sriracha mayo. Garnish with sesame seeds and fresh cilantro is desired.

SRIRACHA DEVILED CRAB SANDWICH WITH SLAW



Sriracha Deviled Crab Sandwich with slaw image

After winning the opening rounds of the World Sandwich Championship, whether right or wrong, I decided to play it safe. I decided on a sandwich that was probably too simple and didn't have a million layers of ingredients, but it was original, it was Florida, it was comfort food. For those unfamiliar with the deviled crab, it...

Provided by Amy Freeze

Categories     Sandwiches

Time 2h

Number Of Ingredients 29

CRABMEAT FILLING
2-3 Tbsp olive oil
1 large red onion
1 medium white onion
1 c green bell pepper-chopped
2 stalk(s) celery-chopped
4 clove garlic-mashed
1/2 c citrus beer/ale
2 bay leaves
1 tsp sugar
1 tsp salt
6 oz tomato paste
1/4 c sriracha ketchup
8 oz tomato sauce
1 lb crab meat
KEY LIME BACON SLAW
1 bag(s) slaw mix
8 oz greek yogurt
1/8 c key lime juice
1 tsp garlic powder
1 tsp onion powder
4 green onions-chopped
8 slice crisp cooked bacon-chopped
GARLIC BREAD
1 loaf italian bread
1/2 c butter
1 tsp garlic powder
2 tsp vermouth
1 tsp dried parsley

Steps:

  • 1. In a skillet, saute onion, garlic, green bell peppers, and celery in olive oil for 15 minutes over medium-low heat. Do not let garlic burn. Add ale to deglaze. Add remaining ingredients, except crab and cheese, and cook over medium low heat for 15 minutes. Add water if necessary to prevent burning. Add crab meat, and stir to combine. Saute another 10-15 minutes.
  • 2. Meanwhile, prepare slaw. In a bowl, combine Greek yogurt, lime juice, onion powder, garlic powder, and salt & pepper. In a large bowl, combine salad, bacon bits, and green onions. Add dressing mixture and toss to combine.
  • 3. Melt butter, vermouth, garlic powder, and parsley flakes in a pan over low heat. DO not allow to brown. Brush sides of bread slices with mixture and toast in the oven until lightly brown. When done, use a knife to cut a pocket into each slice.
  • 4. To assemble: Spoon a small amount of slaw in the bottom. Top with a generous portion of crab filling. Sprinkle with cheese. Place under the broiler for 30 seconds-1 minute or until cheese melts. DO NOT LET THIS BURN. Top with more slaw and serve!

SRIRACHA TURKEY POCKETS WITH CABBAGE & RADISH SLAW



Sriracha Turkey Pockets with Cabbage & Radish Slaw image

My entry for this week's Sandwich Challege; ingredients: Turkey Wings and Radishes. I've been on an Asian kick lately with the recipes I have been creating and they all have been wonderful. So I said why not try another. These were out of this world. Hope you enjoy!!!

Provided by Amanda Smith @Smithal70

Categories     Turkey

Number Of Ingredients 25

SRIRACHA TURKEY WINGS
1/4 cup(s) hoisin sauce
1 tablespoon(s) grated fresh ginger
2 clove(s) fresh garlic, minced
1 pinch(es) salt
2 tablespoon(s) fresh lime juice
2 teaspoon(s) sriracha sauce, adjust to taste
1/4 teaspoon(s) chinese five spice powder
1 package(s) turkey wing drummettes (i used perdue fresh turkey wing drummettes)
CABBAGE & RADISH SLAW
1 small green cabbage, finely shredded
1 medium daikon radish, cut into 1/8 inch thick matchsticks
16 - red radish, halved lengthwise and cut into thin half moons
4 - scallions, cut on the diagonal into long, thin slices
1/2 cup(s) dry-roasted peanuts
PEANUT DRESSING
1 tablespoon(s) fresh ginger, finely chopped
1/4 cup(s) shallots, coarsely chopped
1/4 cup(s) + 1 tablespoon creamy peanut butter
1/2 cup(s) rice wine vinegar
3 tablespoon(s) soy sauce
3 tablespoon(s) packed dark brown sugar
1/4 cup(s) canola oil
REMAINING INGREDIENTS
- pita pockets

Steps:

  • Sriracha Turkey: Pre-heat over to 400 degrees. Spray a 13x9 baking dish with cooking spray and set aside.
  • In a large bowl, whisk together hoisin sauce, ginger, garlic, salt, lime juice, sriracha sauce, and seasoning.
  • Working with once piece at a time, place turkey wing drummette in the bowl and coat with sauce (note: the sauce is pretty thick). Place drummette in baking dish and repeat with remaining pieces of turkey. Pour any remaining sauce over the turkey.
  • Cover baking dish with with foil. Bake for 35-40 minutes, or until turkey is thoroughly cooked. Allow to cool and shred turkey off the bone.
  • Peanut Dressing: Blend ginger, shallots, peanut butter, vinegar, soy sauce, sugar, and oil in a blender until smooth, set aside.
  • Cabbage & Radish Slaw: Put cabbage, daikon radish, red radishes, scallions, shredded turkey, and peanuts in a large serving bowl. Pour in peanut dressing and toss thoroughly to combine.
  • Cut pita pockets in half and spoon slaw/turkey mixture into pocket and enjoy!!!! OR (instead of mixing turkey in with slaw) Cut pita pockets in half and fill with shredded turkey and place slaw on top. Both ways are excellent!!

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