Cilantro Lime Slaw

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Cilantro Lime Slaw

Cilantro Lime Slaw

Slaws are often relegated to my sad side category; nothing terrible, yet nothing terribly exciting.  As a slaw skeptic, my common BBQ practice is to bypass the slaw in favor of more enticing sides.  Why waste coveted paper-plate space on a bowl of shredded cabbage  when faced with juicy slices of watermelon or bacon potato salads?!?  I recently, however, discovered this cilantro lime slaw and am reconsidering my classification of slaw as a sad side.

This cilantro lime slaw is not only a crunchy and refreshing condiment for pulled pork or fish tacos, it is an amazing side all on its own.  I recently served this slaw as the perfect accompaniment for green chili cheeseburgers and a warm Mexican street corn salad, and then piled the leftovers on grilled fish tacos the following night.

Confession of a *wannabe* foodie…. Although this slaw has initiated my conversion, I still don’t love all slaws, but I will now at least give them a try!

CILANTRO LIME SLAW
adapted from Bon Appetit

Ingredients:
½ cup mayonnaise
½ cup sour cream
¼ cup lime juice
2 teaspoons lime zest
2 minced cloves of garlic
1 minced serrano chili (seeded)
1 thinly sliced poblano chili (seeded)
8-10 cups thinly sliced green cabbage (1 medium head of green cabbage)
6 green onions
½ cup chopped cilantro

PREP:
In a small bowl, whisk together: mayonnaise, sour cream, lime juice, lime zest, minced garlic, and minced serrano chili.

In a medium bowl, stir together: sliced cabbage, sliced poblano chili, green onions, and chopped cilantro.

Pour the  dressing over the cabbage mixture and toss until well coated.  Refrigerate the slaw for an hour or up to 1 day.

SERVE:
Squeeze fresh lime juice and season with salt and pepper, as needed, prior to serving.

1 Comment

1 Comment on Cilantro Lime Slaw

  1. Patricia
    July 21, 2014 at 12:51 pm (3 years ago)

    Just made this last night, it was great! Left out the green onions because a friend despises them and it still tasted great! Thanks for the great recipe.

    Reply

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