Sriracha Slaw

I love Sriracha.  I've said it before and I'll say it again.  It's fiery and packs an addictive punch.  I can honestly say that I crave this glorious sauce and while having a craving, I came up with this super easy, yet totally delish coleslaw, which I got rave reviews about from those that inhaled it
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Depending on your heat tolerance, you can play with how much Sriracha, or Rooster Sauce as some call it, you add.  Start with less and go from there.  I served this alongside pork tenderloin medallions I had breaded with panko and curry powder (I'll post it when I perfect it) and it was an awesome duo.  The husband and I actually wound up topping the medallions with the slaw.  However, this slaw would round out any meal well....toss some on a sandwich or burger....cue the drool.

I used a bagged broccoli slaw purely because it's what I had.  If you were to shred your own cabbage, use only a small head and 1 carrot.  Remember the cabbage will begin to wilt as soon as you pour the dressing on....if you need more dressing, make a bit more but I have scaled these measurements to 1 bag of Broccoli Slaw.  Let this sit for at least 30 minutes to let the flavours meld. 

p.s. this serves 4 as a side dish but my other half ate 3 servings in one sitting....he loved it that much.

Sriracha Slaw
Serves 4

1 Bag of Broccoli Slaw (340 grams), I used President's Choice
1 carrot, shredded
5 tbsp Mayonnaise, Light or Regular
2 tbsp Cider Vinegar (you could use Seasoned Rice Vinegar but cut back on honey by 1 tsp)
2 tsp honey
1 tbsp Wholegrain or Grainy Mustard (Dijon may not work well here so don't substitute)
1-3 tsp Sriracha (depends on your heat tolerance)

Put the broccoli slaw and carrot in a large bowl.  Mix the remaining ingredients and toss with the coleslaw.  Refrigerate for at least 30 minutes or up to 3 hours before serving.  Check for seasoning.  The dressing can be made the day before if necessary.