Everyone who likes a bit of spice to their food is hooked on sriracha sauce these days. Here are seven brilliant ways to use it. While succotash is usually served warm, Randy Clemensâ€™ Edamame Sriracha Succotash, above, is fantasticÂ served cold as a refreshing (and spicy!) salad from summer through late fall.
These spiced homemade Baked Sriracha Potato Chips from Oh My Veggies are a little bit addictive (or maybe very addictive). Crispy and spicy, these might just become your go-to snack.
Ayinde Howellâ€™s Sriracha Tempeh Sliders with Ranch Dressing recipe gives you the messageÂ that you canâ€™t have too much of a good (hot) thing, but concedes that you can replace the sriracha with BBQ sauce if itâ€™s too hot to handle.
Hereâ€™s a creamy slaw with a kick! Heather Poireâ€™s Napa Sriracha Slaw is perfect for a BBQ, picnic or leftovers for a sandwich or taco topper.
Sriracha Snap Peas from Oh My Veggies are sweet, spicy, and savory all at the same time.Red bell pepper gives the dish a pop of color; it all adds up to a minimally cooked standout side dish (which is great as a healthy snack, as well).
Fresh Corn SautÃ© with Coconut Milk & Sriracha, also from Oh My Veggies, is an easy summer side dish that’s the perfect combination of sweet and spicy.
Spicy Sriracha Salad with Baked Tofu by Sharon Discorfano is super-easy to put together with a pleasing array of veggies topped generously with our fave hot sauce!