Hot Pepper Coleslaw – Sybaritica

This Hot Pepper Coleslaw jazzes up an original old-standby with the inclusion of Pickled Hot Peppers in a dressing of Horseradish and a Sriracha Mayonnaise.

• 4 or 5 cups Shredded White Cabbage;
• 1 cup finely slivered Onion;
• 1 tsp. Garlic Salt;
• 4 Tbsp. plain Mayonnaise;
• 2 Tbsp. freshly grated Horseradish;
• 1 Tbsp. Sriracha Sauce or equivalent;
• ½ cup slivered Pickled Hot Peppers orange preferably;
• ½ cup chopped Parsley.

• Toss the cabbage and onion with the garlic salt and let sit for at least an hour until both vegetables have wilted slightly. Squeeze the vegetables well to expel excess water and drain any liquid thrown off.
• In a deep bowl, stir together the Mayonnaise, Horseradish and Sriracha.
• Finally, stir in all the remaining ingredients and chill before serving.