Sweet Potato Slaw with Sriracha Mayo

Name: Sweet Potato Slaw with Sriracha Mayo
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Thai
Ingredients: ½ cup (115 g) mayonnaise; 2½ tbsp (37½ g) sriracha sauce; 2 tbsp (30 ml) fresh lime juice; ¼ tsp (1½ g) salt; 1½ lb (680 g) sweet potatoes, medium, peeled and shredded; 3 whole (30 g) green onions (scallions), white and light green parts, sliced thin; black pepper, freshly ground; ¼ cup (10 g) fresh cilantro, loosely packed, finely chopped (optional); 2 tbsp (18 g) white sesame seeds (optional)

From the MyKitchenBank Kitchen

Vibrant, zesty slaw that pairs shredded sweet potato with a creamy, spicy sriracha-mayo dressing. Fresh lime juice and green onions add brightness and crunch, while cilantro and toasted sesame seeds contribute herbaceous depth and subtle nutty flavor. Prepared without cooking, this quick slaw works beautifully alongside grilled fish, pulled pork, or as part of a Thai-inspired feast.

Prep: 15 min
Cook: —
Wait: 10 min
Total: 25 min
Makes: About 4 cups

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Steps

Before you start

Wash and pat dry the sweet potatoes; have a box grater or food processor with shredding blade ready
Juice the limes before starting so you're ready to mix the dressing
Gather all equipment in one place to streamline assembly

1
Make sriracha mayo dressing
- In a small bowl, whisk together the mayo, sriracha, lime juice, and salt until smooth and completely blended.
- Taste and adjust the balance—add more sriracha for extra heat, more lime for additional tang, or more salt to enhance savory notes.
- The dressing should be thick, creamy, and evenly colored with no streaks of unmixed mayo.
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Ready when: Dressing is smooth and completely blended with no streaks of unmixed mayo
Tip: If you prefer a thinner dressing, thin it with a splash of water or additional lime juice until you reach the desired consistency
2
Prepare the sweet potatoes
- Scrub the sweet potatoes under running water and pat dry with a clean towel.
- Using a vegetable peeler or sharp knife, remove the thin skin.
- Using a box grater or the shredding blade of a food processor, shred the potatoes into thin, uniform strands about the thickness of a matchstick.
- Work directly over a large bowl to catch any liquid.
- You should have roughly 4 cups of shredded sweet potato.
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Ready when: Sweet potato is shredded into thin, even strands about the thickness of a matchstick
Tip: Shred the sweet potato as close to mixing time as possible to prevent browning from oxidation and to maintain the freshness and crispness of the raw vegetable
3
Combine slaw with dressing
- Add the shredded sweet potato and sliced green onions to the bowl with the sriracha mayo dressing.
- Using a rubber spatula or wooden spoon, gently toss and fold until every strand of sweet potato is evenly coated with the creamy dressing.
- The slaw should look bright orange, glossy, and cohesive.
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Ready when: All sweet potato is evenly coated with dressing and appears glossy and uniform in color
Tip: Don't overmix; handle the delicate shredded sweet potato strands with a gentle hand to preserve their texture and avoid a mushy result
4
Rest and adjust seasonings
- Let the slaw rest at room temperature for 10 minutes.
- During this time, the flavors will meld together and the sweet potato will soften ever so slightly, becoming more tender.
- Taste a spoonful and adjust the seasonings—add more salt if it seems bland, more sriracha if you want extra heat, or a squeeze of fresh lime if you prefer it brighter and more tart.
- Finish by grinding fresh black pepper over the top to taste.
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Ready when: Slaw tastes well-seasoned with balanced heat, acidity, and sweetness; sweet potato is tender but still has pleasant crispness
Tip: If making ahead, cover and refrigerate; the slaw may release excess liquid over time, so simply drain before serving if needed
5
Finish with fresh herbs and seeds
- Just before serving, stir the chopped fresh cilantro into the slaw if using.
- Scatter the toasted sesame seeds over the top as a garnish for color, crunch, and nutty flavor.
- Serve immediately while the slaw is at its crispest.
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Tip: For deeper, more pronounced sesame flavor, toast the seeds in a dry skillet over medium heat for 2–3 minutes until fragrant, then let cool before sprinkling

Good to know

Tips

Shred the sweet potato as close to assembly time as possible to prevent oxidation and browning, ensuring maximum crispness and freshness
Use a light hand when tossing to avoid breaking down the delicate shredded sweet potato strands and preserve the pleasant textural contrast
For additional depth of heat, add a pinch of cayenne pepper or red pepper flakes in step 4 alongside the black pepper
Toast sesame seeds in a dry skillet over medium heat for 2–3 minutes until fragrant before adding for a more pronounced nutty, roasted flavor

Make ahead

Yes, the slaw can be made up to 4 hours ahead and refrigerated. If made more than 2 hours ahead, it may release excess liquid; simply drain before serving or toss gently to redistribute.

Storage & reheating

Refrigerator: Store in an airtight container for 2–3 days. Drain any excess liquid before serving if necessary. Freezer: Not recommended due to the texture of raw shredded vegetables. Always serve chilled.

Substitutions

sriracha sauce → Hot sauce (Frank's RedHot, Tabasco, or another preferred brand). Adjust the amount to your desired level of heat and spice
mayonnaise → Greek yogurt or sour cream. Creates a tangier, brighter flavor with less richness and fewer calories
fresh lime juice → Lemon juice or white vinegar. Provides similar acidity with slightly different citrus or sharp notes
green onions (scallions) → Scallions, chives, or thinly sliced red onion. Varies the allium flavor and adds a different textural element