Spicy Texas Coleslaw by Dish Society Houston

A feisty slaw kicked up with jalapeños and Srirachi perfect for fish tacos or hot dogs. We enjoyed this at the Edible Houston second issue picnic event!
August 05, 2015




8 ounces purple cabbage

1 tablespoon mayonnaise

½ teaspoon red wine vinegar

½ teaspoon Sriracha sauce

½ teaspoon diced jalapenos (deseed jalapeno before chopping)

½ teaspoon herbes de Provence

½ teaspoon salt


 Slice cabbage in thin long strips. In a small bowl, combine mayonnaise, vinegar and Sriracha. Add to cabbage and mix well.


Add jalapenos, herbes de Provence and salt. Mix well and allow mixture to sit for about 5 minutes. The cabbage will begin to release its color.

Serve immediately, or cover and refrigerate.



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