About the Recipe
Our recipe for Sriracha Pickle Slaw is super fresh and flavoursome, perfect for popping in a tub and spicing up your picnic or adding a touch of bite to your plate as a delicious BBQ side dish.
For the slaw (part 1):
10 Mrs Elswood Whole Sweet pickled cucumbers
½ red cabbage
4 red chillies (deseeded)
2 red onions
For the dressing (part 2):
4tbsp Sriracha - We used Thai Taste Sriracha.
4tbsp balsamic glaze
4tbsp red wine vinegar
4 lemons juiced
4tbsp sesame oil
4tbsp peanut oil
2tbsp caster sugar
To finish (part 3):
½ bunch mint (chopped)
½ bunch coriander picked
2 tbsp toasted black onion seeds (nigella)
1 Small handful of picked mint & coriander
1 small handful of chopped toasted peanuts
Thinly slice all the ingredients for the slaw (part 1) into a bowl.
In another bowl, whisk all the ingredients for the dressing (part 2) until well combined, then mix with the slaw (add to taste) and allow 30 minutes to infuse and pickle
Once pickled, add section 3 and stir through to finish
Add garnish and serve.