Spice Up Dishes with Sriracha Mayo by Lee Kum Kee

Disclosure: I received product at no charge in exchange for my honest review.
I love foods with heat and Sriracha Mayo from Lee Kum Kee makes it so easy to prepare delicious, spicy meals. When the outside temperature reaches the upper 90s, I prefer not to use my oven so I look for ways to make quick meals that heat up my mouth while keeping my kitchen cool.
Lee Kum Kee’s Sriracha Mayo Sauce is gluten-free and a healthier alternative to mayo. We love it to use it on our lunch sandwiches as a condiment, but it's also a fabulous ingredient in recipes. It's a creamy sauce and is great for marinades, sandwiches, wraps, dips, spreads, and more!
The Lee Kum Kee website features lots of great recipes using their products and I found two (below) for the Sriracha Mayo that are perfect for summer get-togethers, barbecues, and picnics. Check out http://us.lkk.com/ for their entire line of sauces that can flavor every meal you make!
Spicy Coleslaw Salad
   cabbage, shredded 1 lb.
   carrots, julienned 4 oz.
   onions, chopped 2 oz.
   celery, chopped 2 oz.
   golden raisins 4 oz.
   cider vinegar 2 Tbsp.
   Ground black pepper to taste
Seasoning Mix
   Sriracha Mayo ¾ cup
   condensed milk 3 Tbsp.
1. Mix all ingredients in a big bowl. Add cider vinegar, toss evenly, and let chill for 5 minutes.
2. Add Seasoning Sauce to the salad and mix well. Keep salad in refrigerator for 20 to 30 minutes before serving.
   elbow macaroni 8 oz.
   carrots, julienned thinly ¼ cup
   raisins 3 oz.
   onions, chopped 3 Tbsp.
Seasoning Mix
   Sriracha Mayo ½ cup
   condensed milk 2 Tbsp.
1. Cook macaroni according to package instructions. Rinse with cold water until completely cool and drain.
2. Combine macaroni with rest of ingredients, add Seasoning Sauce, and mix well. Keep macaroni salad in refrigerator for about 30 minutes before serving.

1 comment:

  1. I'm going to see if I can find this in my area - I love spicy hot stuff!
    thanks for the post


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