Cilantro-Lime Coleslaw
This recipe offers remarkable flexibility, allowing me the freedom to rarely replicate the exact same ingredients or proportions, yet the end result always remains delicious. Before incorporating the vegetables, it's recommended to taste the dressing and make adjustments according to the dish you're serving with the slaw. For Asian wonton tacos, you may opt for additional sweet chili sauce and rice vinegar. On the other hand, for fish tacos, a boost of lime rind and juice is usually preferred. Occasionally, I substitute some of the mayo with sour cream. If you prefer, chopped green chili can replace the sweet chili sauce, in which case double the amount of sugar. While the lime rind adds a nice touch, feel free to omit it if you only have bottled lime juice available.
Ingredients
- ¾ cup mayonnaise
- 1 lime, zested
- 2 teaspoons fresh lime juice
- ½ teaspoon rice vinegar
- 2 cloves garlic, minced
- 2 teaspoons sweet chili sauce
- 2 teaspoons white sugar
- 3 tablespoons finely chopped fresh cilantro
- ¼ red onion, finely diced, or more to taste
- 4 cups shredded green cabbage, or more to taste
Instructions
- Whisk mayonnaise, lime zest, lime juice, rice vinegar, garlic, sweet chili sauce, and sugar in a large bowl, stirring to dissolve sugar. Mix cilantro and red onion into dressing. Stir cabbage into dressing mixture, about 1 cup at a time, until all cabbage is coated.
Nutrition
Calories: 189kcalCarbohydrates: 6gProtein: 1gFat: 19gSaturated Fat: 3gCholesterol: 9mgSodium: 164mgPotassium: 95mgSugar: 3gVitamin C: 17mgCalcium: 22mg
Tried this recipe?Let us know how it was!