Creamy Cilantro Lime Slaw

A zesty twist on a classic coleslaw.

Lime, radish and cilantro bring a zip to this classic picnic side

Just the Recipe | 4-6 Servings

1/2 Head Green Cabbage, finely shredded (about 3-4 cups)

1 Carrot, shredded

3 Radishes, cut into thin matchsticks

1 TBS Red Onion, finely diced (optional)

3 TBS Mayonnaise

3 TBS Greek Yogurt

1 1/2 TBS Fresh Lime Juice

1 TBS Sweetener (White Sugar, Honey, Agave)

1/2 C. Fresh Cilantro, Chopped

Kosher Salt

Steps:

• Macerate the onions (if using):

  • Add the diced red onion to a large bowl.

  • Add 1 tsp salt and the freshly squeezed lime juice.

  • Stir and allow to macerate while you prepare the rest of the ingredients.

• Prepare the vegetables:

  • Finely shred the cabbage

  • Shred the carrot

  • Dice the radishes into thin matchsticks

  • Chop the cilantro

• Whisk together the sauce: to the onions, add the mayonnaise, yogurt, and sweetener of choice. Whisk together. Taste and adjust the salt, lime, and sweetener as desired.

• Add the vegetables to the sauce and stir to combine. Taste and adjust the seasoning as desired.

Serve with fish tacos, on top of pulled pork sandwiches, or as a side at BBQs.

Using a sharp chef’s knife, I cut the cabbage into thin strips. Sometimes I do the same with the carrot, but you can also shred these in a food processor or over a box grater.

Kitchen Acumen Tips:

• Feel free to play with flavors in this recipe.

  • Sometimes I add slivered almonds for some extra crunch.

  • When making for fish tacos, add lime zest and cumin.

  • If you want a little zip and extra color, add some finely sliced piquillo peppers.

  • Substitute sour cream for the mayo or skip entirely and use all greek yogurt.

• To make this non-creamy, substitute olive oil for the mayo/sour cream. Start with 1/4 cup of olive oil and add more as needed. This is particularly good when using with pork or beef.

• Macerating cuts back on the bite of raw onion. If you like that flavor, skip the first step.

• You can use any cabbage you’d like to in this recipe. Purple cabbage will make the sauce pink-ish, but does not impact flavor.

• Make this recipe even easier by using a bag of prepared shredded cabbage and carrots from the store.