Cashew

Sriracha Slaw

March 29, 2015
Author Notes

The dressing for this crispy slaw is inspired by the delicous dynamite sauce served back home, though sadly not in Japan. Having a mandoline, spiral cutter, or even a food processor is handy to get thin and crispy veggies. —Purdy Grub

  • Serves 6
Ingredients
  • 5 Carrots
  • 5 Cucumbers, small
  • 1 Diakon
  • 1/2 cup Mayonaise
  • 1/4 cup Sriracha
  • 1 cup Mango
  • 1 Lime, juiced
  • 1 cup Cilantro
  • 5 Thai chiles
  • 1/2 cup Cashews
In This Recipe
Directions
  1. Slice all veggies thinly with a mandoline or spiral cutter. I used a spiral cutter for the cucumbers and the mandoline on the others to vary the texture and keep the veggies from sticking together.
  2. For the dressing, combine mayonaise, honey, sriracha, mango, and lime juice in small blender.
  3. Mix veggies and dressing together well. Serve in small dishes, then garnish with cilantro, chiles, and cashews. Enjoy!

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