Spicy Purple Slaw

by Jun 30, 2017

You’re on your way to making a slaw when you thinly slice any sturdy vegetable. For dressing, you can go creamy, or not, slightly sweet or spicy (or both), and moderate the tang with a lemon, lime, or vinegar. This recipe from my friend, Heidi (thanks for sharing Caleb’s favorite veggie, dear!), is refreshing and goes great with Mexican flavors (rice and beans, tacos, etc.), anything grilled, or even a sandwich. Happy July 4th everyone.  Celebrate with a slaw:


The plastic Benriner is my favorite mandoline. It does the job and is easy to store, so I use it frequently.  And with a finger-twist of a screw, it goes from translucent slices to 1/8-inch thick. “Watch your fingers” is molded into the edge. Indeed. Please use 100% concentration when you’re using mandolines or knives.



Spicy Purple Slaw


  • 1/2 head purple cabbage
  • olive oil about 2 tbsp
  • cilantro leaves chopped
  • juice from 1 lime
  • sriracha about 1 tsp
  • pinch of salt and few grinds of black pepper


  1. Thinly slice the cabbage and put it in a bowl. Drizzle with olive oil, add lime juice, sriracha, cilantro leaves, s&p and toss to combine.  

Recipe Notes / Tips

  • For best flavor, let sit 1 hour before serving.
  • Keeps well for a couple days, refrigerated.  

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