Sesame Slaw & Spicy Mayo for Rice Bowl / Sliders

Over the years I’ve learned, some people are sauce people and some aren’t… I am 100% a sauce person. In my opinion sauce and sides not only make a dish more complete, but they make it better.

When I was working on my Fried Chicken Masala recipe, I kept making new batches until it was something I felt can be eaten on its own but I knew I would still create some type of sauce and side for it so I can turn this snack into a full meal. I came up with these two add-ons you see below which will take my  Fried Chicken Masala to the next level of flavor. The crisp, salty chicken pairs great with the freshness of the Sesame Slaw and richness of my Spicy Mayo. Hope you try this recipe and let me know what you think!

PREP TIME: 10 minutes l COOK TIME: 0 minutes l TOTAL TIME: 10 minutes 

Ingredients

Spicy Mayo

• ½ cup Hellman’s mayo

• 1 tablespoon Heinz’s ketchup

• 1 teaspoon Sriracha

  • you can add more or less based on how spicy you want it

• 1 teaspoon lemon juice

•  ½ clove of garlic, finely grated

Sesame Slaw

• 1 ½ cups of white cabbage, shedded

• ½ cups of red cabbage, shedded

• ½ cups of carrots, julienne or large grated

• 1 tablespoon rice wine vinegar'

• 1 teaspoon soy sauce

• 1 teaspoon sesame oil

• 1 clove of garlic, finely grated

• ½ teaspoon salt (add more to your taste if needed)

• ½ teaspoon pepper (optional)

• ½ teaspoon sesame seeds (optional)

Directions

Sauce

1. Prep all the ingredients as listed.

2. Combined all ingredients in a small bowl and serve with chicken. Store in an air tight container for up to 2 days.

Slaw

1. Prep all ingredients as listed.

2. Toss together all the vegetables in a medium size bowl.

3. In a separate bowl, mix together the vinegar, soy sauce, sesame oil, salt, pepper, garlic.

4. Add the vinegar mix to the vegetables and toss together. Store in an air tight container for up to 5 days.

My favorite way to serve my Fried Chicken Masala, slaw and sauce is over a bowl of white rice or as a slider. Enjoy!