SRIRACHA SLAW

2 tablespoons Sriracha hot sauce
2 tablespoons reduced-fat sour cream
2 tablespoons reduced-fat mayonnaise
2 tablespoons sugar
1 tablespoon cider vinegar
1 teaspoon salt
¼ teaspoon ground black pepper
1 package (1 pound) coleslaw mix (shredded cabbage and carrots)


Directions
Step 1.

Whisk together the Sriracha, sour cream, mayonnaise, sugar, vinegar, salt, and pepper in a large bowl. Stir in the coleslaw mix.
Step 2.

Use immediately, or cover and refrigerate for up to 8 hours.

Tip: Using pre-shredded veggies makes this quick, but you can go fresher with only a bit more effort. Simply shred whole cabbage and carrots in a food processor. You’ll need about 6 cups of cabbage and 1 cup of carrots.