Cilantro Lime Slaw
I make this slaw for nearly every “Mexican-like” dinner we have. Measuring ingredients to write an actual recipe for it felt rather odd. I like my slaw tangy (very limey) but you can mellow it out by adding more honey and oil. I use it as a condiment at times, but I’m more likely just to pile it on my plate like a salad! It goes great with enchiladas, tacos, fish… a very fresh addition to meals that can get rather cheesy.
It’s also a great texture for little ones to play with on their plates. If they’re anything like my youngest, they’re probably try some and really enjoy it! Or, if they’re like my oldest, they may pitch a fit that it’s even on the plate - which is when you can break out the food play. I’ve pretended it’s hair on a round tortilla chip before (I know, I’m gagging, too, thinking about playing with hair while eating.)
A few times this winter I didn’t have limes on hand and I used Trader Joe’s Orange Muscat Champagne Vinegar in place of lime juice and left out the honey… that was pretty darn good!
The only downside to this slaw is that it doesn’t keep very well. Gobble it up while it’s fresh!
Enjoy!
Cilantro Lime Slaw
Ingredients
- 1, 14-ounce package tri-colored slaw
- 1 cup cilantro, chopped
- 1 bunch green onions, chopped (do not use the green parts)
- 1/4 cup lime juice
- 1/4 cup canola oil (grapeseed or avocado oil are fine too)
- 2 Tablespoons honey
- 1/4 teaspoon cumin
- pinch of red pepper flakes (optional)
- salt and pepper to taste
Instructions
- Add slaw, cilantro and green onions to a medium sized bowl. Toss and set aside.
- In a small bowl, combine remaining ingredients and whisk until mixed. Pour this mixture over the slaw mixture and toss to coat.
- Serve immediately or chilled.