Sriracha Slaw

• 1/3 cup chunky natural peanut butter
• 1/4 cup freshly squeezed lime juice
• 1/4 cup fresh pineapple juice or freshly squeezed orange juice
• 1/4 cup Sriracha
• 2 cloves garlic, minced
• 2 tablespoons fish sauce
• 1 tablespoon ginger paste
• 2 tablespoons sugar
• 1 1/2 pounds napa cabbage, shredded
• 1/2 pound red cabbage, shredded
• 2 carrots, peeled and julienned
• 2 red bell peppers, seeded and julienned
• 1 jalapeno, seeded and minced
• 6 green onions, white part only, thinly sliced on the diagonal
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• Salt and freshly ground black pepper
• Coarsely chopped fresh Thai basil, for garnish
• Lime slices, for garnish

1. To make the dressing, in a medium bowl, combine the peanut butter, lime juice, pineapple juice, Sriracha, garlic, fish sauce, ginger paste, and sugar.
2. Cover and store in the refrigerator until you are ready to use it.
3. To make the slaw, in a large bowl, mix together the napa and red cabbages, carrots, bell peppers, jalapeno, green onions, cilantro, and mint.
4. Add the dressing and toss to mix.
5. Season with salt and pepper to taste.
6. Garnish with the basil and lime slices.
7. Serve immediately to retain crunch.
8. For a more traditional picnic and barbecue coleslaw, make a dressing with 1/2 cup Sriracha Aioli (page 16), 1/4 cup cider vinegar, and 2 tablespoons sugar.
9. Combine with the slaw ingredients, using 1/4 cup chopped flat-leaf parsley instead of the cilantro and mint.
10. Season with salt and pepper to taste.
11. Feel free to opt for 2 (16-ounce) bags of store-bought coleslaw mix in place of cutting the cabbages and carrots yourself.

chunky natural peanut butter, freshly squeezed lime juice, pineapple juice, sriracha, garlic, fish sauce, ginger paste, sugar, cabbage, red cabbage, carrots, red bell peppers, jalapeno, green onions, fresh cilantro, fresh mint, salt, fresh thai basil

Taken from www.epicurious.com/recipes/food/views/sriracha-slaw-379483 (may not work)