Spring is finally here! Well sort of- last week, kid you not we had one 70 degree day and the very next day the thermometer read 28 with a dusting of snow. This time last year my garden was cleared, spring peas were sown and we were enjoying grilling out nearly every night- this April not so much. My garden is still a wreck, nothing has been sown and we have resorted to bringing the BBQ inside. I absolutely love a good slaw alongside vegan brats & beans, tempeh sliders are generously mounded with the stuff and lately I can't get enough of this slaw stuffed inside my tacos.
This recipe was one sort of made in desperation- I was craving homemade baked beans and I just so happened to have a lost head of Napa Cabbage in the back of the fridge. Seriously, cabbage is one of those veggies that never goes south. I had this Napa Cabbage shoved in the way back of the fridge (shameful I know) for at least a month, when I pulled it out it was still fresh and crisp! My initial intent was to make cabbage rolls, but lets face it that was way to much work. So slaw it became!
Justin likes his slaw pretty straight forward- a bit of acid, a hit of sweetness, cabbage and carrots is all he needs. It is not often that I can sneak in a bonus ingredient, so I knew it could go either way- good or not so good when he found sriracha in the slaw. Let's just say it was well received, considering I found him the next day scooping up the leftover slaw with tortilla chips.....
At first glance the sesame seeds don't make much sense, but trust me on this, they add a bit of nuttiness that is pretty awesome. Plus, if you can get a hold of black sesames you either think they make the final slaw gorgeous or like your slaw got invaded by little sugar ants.
If you are looking for a super creamy slaw adjust the vegan mayo according to your taste. This recipe makes a boatload- perfect for a BBQ, picnic or leftovers for a sandwich or taco topper!
Napa Siracha Slaw
makes 6 servings
you will need:
1/2 head Napa cabbage, shredded (about 4 cups)
3 large carrots, shredded (about 2 cups)
3 tbsp vegan mayo
2 tbsp liquid sweetener (honey, agave or pure maple syrup)
1 tbsp apple cider vinegar
2-4 tsp sriracha or to your taste
2 tsp sesame seeds
Kosher salt to taste
In a large mixing bowl whisk together vegan mayo, sweetener, apple cider vinegar & sriracha. Add shredded cabbage and carrots and toss until shredded veggies are well coated, Season with salt and sesame seeds and toss well- add additional sesame seeds to top of slaw prior to serving if desired.
Chill for a few hours prior to serving or serve right away.