This spicy Sriracha Tahini Coleslaw is a perfect spicy & crisp side for a summer party!
Whole30, Paleo, Vegan, Gluten Free
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 5 cups
1 lb Coleslaw Mix (shredded cabbage & carrot mix)
1 tbsp Apple Cider Vinegar
¼ cup Mayo
1 Red Bell Pepper, Thinly Sliced
¼ cup Chopped Cilantro
- In a large bowl, add coleslaw mix, apple cider vinegar, mayo, Sriracha Tahini Dressing, sliced bell pepper and chopped cilantro.
- Stir to fully combine and let sit to marinate and break down for at least 20 minutes in refrigerator.
- Before serving remove from fridge and toss once more. Serve Cold.
- Will keep in airtight container in fridge for up to 5 days.
This recipe was created by Valerie Skinner from the blog Thyme and JOY.