Coleslaw doesn’t have to be boring. Most people think of it as that sad, mayo-heavy side dish at barbecues—the thing you eat because it’s there, not because you want it.
This version changes that completely.
The combination of sriracha and honey creates this perfect balance between heat and sweetness that makes the slaw actually crave-worthy. It’s crunchy, it’s tangy, and it has just enough kick to keep things interesting without overwhelming your taste buds.
I started making this when I got tired of the same old coleslaw routine. Now it’s the first thing to disappear at cookouts, and people always ask for the recipe.
Best part? It takes about 10 minutes to throw together, and it actually gets better as it sits in the fridge.
Why You’ll Love This Recipe
This isn’t your typical mayonnaise-laden coleslaw. The dressing is lighter and brighter, with rice vinegar giving it tang and sesame oil adding depth.
The sriracha-honey combo is genuinely addictive. You get sweetness first, then a slow-building heat that doesn’t overpower the vegetables.
It works with everything—tacos, pulled pork, grilled chicken, fish sandwiches. I’ve even eaten it straight out of the bowl as a crunchy snack.
The slaw holds up well in the fridge for days, which means you can make it ahead without any soggy disaster. Actually, it’s better the next day once the flavors have had time to meld.
Plus, it’s adaptable. Want more heat? Add extra sriracha. Prefer it sweeter? Bump up the honey. You’re in control.
Ingredients
For the slaw:
- 4 cups shredded green cabbage (about ½ medium head)
- 2 cups shredded purple cabbage
- 1 large carrot, julienned or shredded
- 3 green onions, thinly sliced
- ¼ cup chopped fresh cilantro
- 2 tablespoons sesame seeds (optional)
- COMPLETE SET OF 2 EXTRA LARGE SERVING BOWLS – Includes two 10-inch diameter x 3.5-inch height, 100 oz white porcelain bowls from Gibson Home’s Great Essentials collection. Perfectly sized for serving salads, pasta, fruit, sides, and more — for family dinners or parties of any size.
- CHIP-RESISTANT PORCELAIN BUILT FOR REAL LIFE – High-fired porcelain construction resists chipping and breakage better than stoneware or earthenware, so these serving bowls hold up to daily use and busy entertaining without losing their polished, like-new look.
- STACKABLE DESIGN SAVES PRECIOUS CABINET SPACE – Tall edges and a flat interior base allow both bowls to nest snugly on top of one another. Smart storage for small kitchens, crowded cupboards, or anyone who wants an organized, clutter-free pantry.
- TIMELESS WHITE GLAZE THAT MATCHES ANY TABLE – Pristine whiteware never clashes, never goes out of style. These bowls pair beautifully with any dinnerware set, centerpiece, or tablescape — from casual weeknight dinners to Thanksgiving, holiday parties, and everything in between.
- DISHWASHER AND MICROWAVE SAFE FOR EFFORTLESS CLEANUP – Go straight from the table to the dishwasher — no hand-washing required. Microwave safe for reheating leftovers without switching containers. Mix and match with other Gibson Home pieces to build a complete, cohesive table setting.
For the dressing:
- ⅓ cup mayonnaise
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1½ tablespoons sriracha (adjust to taste)
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
In a large bowl, combine the green cabbage, purple cabbage, carrot, green onions, and cilantro. Toss everything together to mix evenly.
In a separate small bowl, whisk together the mayonnaise, rice vinegar, honey, sriracha, lime juice, and sesame oil until smooth and well combined.
Add the garlic powder, salt, and black pepper to the dressing and whisk again.
Pour the dressing over the cabbage mixture. Using tongs or two large spoons, toss everything together until the vegetables are evenly coated with the dressing.
Taste and adjust seasoning if needed. If you want more heat, add another ½ tablespoon of sriracha. If it needs more tang, add a splash more rice vinegar.
Cover the bowl and refrigerate for at least 30 minutes before serving. This gives the flavors time to develop and the cabbage time to soften slightly.
Before serving, give it another quick toss and sprinkle with sesame seeds if using. The slaw will keep in an airtight container in the refrigerator for up to 3 days.
Print
Sriracha Honey Coleslaw
Spice up your coleslaw game with this sweet and tangy Sriracha Honey Coleslaw recipe!
- Total Time: 10 minutes
- Yield: 6–8 servings 1x
Ingredients
For the slaw:
- 4 cups shredded green cabbage (about ½ medium head)
- 2 cups shredded purple cabbage
- 1 large carrot, julienned or shredded
- 3 green onions, thinly sliced
- ¼ cup chopped fresh cilantro
- 2 tablespoons sesame seeds (optional)
For the dressing:
- ⅓ cup mayonnaise
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1½ tablespoons sriracha (adjust to taste)
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large bowl, combine the green cabbage, purple cabbage, carrot, green onions, and cilantro. Toss everything together to mix evenly.
- In a separate small bowl, whisk together the mayonnaise, rice vinegar, honey, sriracha, lime juice, and sesame oil until smooth and well combined.
- Add the garlic powder, salt, and black pepper to the dressing and whisk again.
- Pour the dressing over the cabbage mixture. Using tongs or two large spoons, toss everything together until the vegetables are evenly coated with the dressing.
- Taste and adjust seasoning if needed. If you want more heat, add another ½ tablespoon of sriracha. If it needs more tang, add a splash more rice vinegar.
- Cover the bowl and refrigerate for at least 30 minutes before serving. This gives the flavors time to develop and the cabbage time to soften slightly.
- Before serving, give it another quick toss and sprinkle with sesame seeds if using. The slaw will keep in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
