Sriracha Red Cabbage Slaw

• Produce

  • 1 cup Carrots
  • 6 cup Red cabbage

• Condiments

  • 2 cup Hellmans mayonnaise
  • 1 tbsp Sriracha hot sauce

• Baking & Spices

  • 1 tbsp Granulated sugar
  • 1 tsp Kosher salt

• Other

  • tbsp Juice from 1 Fresh Lime (1-1 1/2

Found on carriesexperimentalkitchen.com

Description

Directions

• Start by cutting your cabbage in half, then cut out the core on both halves by making angled cuts alongside of the core (like a triangle). Take out the core and rinse both halves under cold water to remove any excess dirt. Allow cabbage to drain on a paper towel to remove excess moisture.
• Grab a cutting board; then cut each half in half again and hold upright so that its level on the board. Take a sharp knife and slowly start slicing the cabbage as this as you can get it. I like mine 1/8 - 1/4 thick.
• Place the cabbage in a large bowl and add the shaved carrots.
• In a small separate bowl, combine the mayonnaise, Sriracha, fresh lime juice, sugar and salt. Whisk until creamy; then pour over the cabbage.
• Mix well with clean hands (I find it easier to do it this way than with a spoon); then place in a sealed bowl or container in the refrigerator for at least 6 hours (I prefer overnight).