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!
Instructions
SPICY TEXAS SLAW
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.
