Cilantro Lime Coleslaw Food

CILANTRO-LIME COLESLAW

Steps:

• In a large bowl, combine the coleslaw ingredients: shredded cabbage, shredded carrots, chopped cilantro, and sliced green onions.
• In a small bowl or jar, whisk together the dressing ingredients: olive oil, lime juice, honey, minced garlic, red pepper flakes, and salt. Pour as much dressing over the coleslaw as desired. The dressing is also delicious over a salad if you have have leftovers.
• Toss the coleslaw and dressing together. Serve the coleslaw over tacos, on sandwiches (a barbecue chicken sandwich is divine with this coleslaw), or serve as a side salad. The coleslaw may be prepped in advance and refrigerated, or used immediately after preparation.

SAVOY, LIME AND CILANTRO COLESLAW

Steps:

• Shave the cabbage with a sharp knife or mandoline so you have thin ribbons. Cut the scallions long and on the bias so you have pieces similar in shape to the cabbage. Toss the cabbage, scallions and cilantro in a large salad bowl.
• Make the dressing by combining the sour cream, mayonnaise, sugar and the zest of the limes in a medium bowl. Season with salt and pepper and finish with a squeeze of lime juice. Pour the dressing over the cabbage mixture and toss to combine.

LIME CILANTRO COLESLAW

Steps:

• In small bowl combine lime juice, olive oil, sugar.
• Combine green onions, cilantro and coleslaw mix in a large bowl.
• Drizzle juice mixture over coleslaw mixture; toss well to coat.

CILANTRO-LIME CREAM SLAW

Steps:

• Add the cabbage and salt to a large colander and toss well. Let stand for 15 minutes to wilt.
• In a large mixing bowl, add the sour cream, buttermilk, cilantro, lime zest and juice, garlic, and pepper; whisk to combine, and then fold in the cabbage. Refrigerate for 10 to 15 minutes before serving.

JALAPENO CILANTRO COLESLAW RECIPE WITH LIME VINAIGRETTE

Steps:

• Combine the shredded and chopped vegetables in a large bowl and toss to mix.
• Combine all vinaigrette ingredients in a bowl and whisk.
• Pour the lime vinaigrette over the coleslaw and toss to mix.
• Chill if desired

CREAMY CILANTRO-LIME SLAW

Steps:

• Whisk mayonnaise, sour cream, 3 tablespoons lime juice, lime peel, chile, and garlic in large bowl. Stir in cilantro. Add cabbage and green onions; toss to incorporate evenly. Season with salt and pepper. Cover and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Season slaw with more lime juice, salt, and pepper, if desired, just before serving.

CILANTRO-LIME COLESLAW

Steps:

• 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.

CILANTRO LIME SLAW

Steps:

• Combine the Greek yogurt, cilantro, lime juice, cumin, salt, black pepper, green onions, garlic and jalapeño (if using) in a blender or food processor*. Pulse briefly a few times until the mixtures is combined.
• Place the cole slaw mix in a large mixing bowl. Drizzle the sauce on top of the cole slaw, then toss until the mixture is evenly combined. Season with extra pepper and/or lime juice if needed.
• Serve immediately, or cover and refrigerate for up to 24 hours.

CILANTRO LIME COLESLAW

Steps:

• Combine coleslaw mix and cilantro in a serving bowl.
• Whisk olive oil, lime juice, cumin, cayenne pepper, garlic powder, salt, and black pepper together in a separate bowl until the oil emulsifies; pour over the coleslaw mixture.
• Cover the bowl with plastic wrap and refrigerate 1 to 2 hours. Garnish with sliced almonds to serve.

MEXICAN SLAW WITH CILANTRO AND LIME

Steps:

• Shred the cabbage by very thinly slicing or use a mandolin. If making an extra-large batch using your food processor with grater attachment is a good option. See notes for adding other veggies.
• Add the cilantro, onion (see note), jalapeno, lime zest and lime juice, olive oil, salt, cumin, coriander and pepper.
• Toss well. Taste and adjust salt and lime to your liking. Add extra jalapeno if you like.
• Keep in the fridge until ready to serve.

CHIPOTLE COLESLAW

Steps:

• Shred 8-10 cups of red or green cabbage and place in a large bowl (you may also use pre-shredded bagged cabbage or coleslaw mix if you like).
• Mince 1/2 cup of fresh cilantro.

CREAMY CILANTRO LIME COLESLAW

Steps:

• In a small bowl, whisk the sour cream, mayonnaise, lime zest and juice and season with salt and ground black pepper. Set aside.
• Place the slaw ingredients in a large bowl. Pour the slaw dressing and toss to combine. Adjust seasoning. Cover and chill for at least 20 minutes.