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½ cup
sriracha sauce or other hot sauce
½ teaspoon
finely shredded green cabbage
4 cups
finely shredded red cabbage
4 cups
small red onion, cut into lengthwise slivers
½
roasted, unsalted sunflower seeds or roasted, unsalted pumpkin seeds, plus more for garnish
¼ cup
cilantro or Italian parsley, coarsely chopped
¼ cup
For safe meat preparation, reference the USDA website.
In a small bowl, stir together the dressing and sriracha until combined.
Toss the cabbage, onions, and dressing together in a large bowl until well-combined. Chill in the refrigerator for several hours.
When ready to serve, add sunflower seeds and cilantro to the slaw; toss until combined. Sprinkle a few more seeds over the top of the slaw for garnish.
