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| Cilantro-Lime Coleslaw |
"This recipe is very flexible, meaning that I rarely remember to put all of the same ingredients/proportions in twice, and it still tastes great."
Ingredients :
- 3/4 cup mayonnaise
- 1 lime, zested
- 2 teaspoons fresh lime juice
- 1/2 teaspoon rice vinegar
- 2 cloves garlic, minced
- 2 teaspoons sweet chili sauce
- 2 teaspoons white sugar
- 3 tablespoons finely chopped fresh cilantro
- 1/4 red onion, finely diced, or more to taste
- 4 cups shredded green cabbage, or more to taste
Instructions :
| Prep : 25M | Cook : 7M | Ready in : 25M |
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- 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.
Notes :
- Taste the dressing before adding the vegetables; tweak dressing ingredient amounts if desired, based on what you're serving with the slaw. For Asian wonton tacos, for instance, I add more sweet chili sauce and rice vinegar. For fish tacos, I usually add more lime rind and juice. Sometimes I supplement some of the mayo with sour cream. You can use chopped green chili in place of the sweet chili sauce. If you choose to do this, double the amount of sugar. The lime rind is not essential. You can omit it if you only have bottled lime juice on hand.
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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