lime cilantro coleslaw in bowl with tongs
Lime Cilantro Coleslaw
Prep Time
20 mins
Resting Time
1 hr
 

Fresh, bright Lime Cilantro Coleslaw tastes good any time of the year.  The perfect side to rich and fatty mains, spicy food, and anything barbecued.

Course: Salad
Cuisine: American
Keyword: Cilantro, Lime, Slaw
Servings: 8 people
Author: The Subversive Table
Ingredients
  • 6 cups cabbage finely shredded (1 small head)
  • 1/2 cup cilantro chopped
Dressing
  • 1/4 cup mayonnaise
  • 1/4 cup lime juice about 2-3 limes
  • zest of 2 limes
  • 1 Tbsp sugar
  • 1 jalapeño minced (optional)
  • salt and pepper to taste
Instructions
  1. Place all dressing ingredients in a small bowl. Whisk until well combined. Pour the dressing over the shredded cabbage. Mix thoroughly. Add cilantro. Mix again.
  2. Let the coleslaw sit in the fridge (covered) for about 1 hour. During that time, the cabbage will wilt and the flavors will meld together.
  3. When you are ready to serve, bring out of the fridge. Taste and adjust seasonings, adding more lime juice, salt, and pepper, if needed.
  4. There may be additional liquid at the bottom of the bowl. Do not be alarmed, this is quite normal. Liquid is released because of the added salt to the cabbage. To avoid this pool of liquid that collects at the bottom of your coleslaw, you can either pour it out or transfer to a clean serving bowl, leaving the additional liquid behind.

Recipe Notes

Note: Not all jalapeños are the same; some are spicier than others. You can remove the seeds from the jalapeño if you’d like a milder version, or leave it out entirely.

Also, I've included 15 minutes in the prep time for shredding the cabbage.