I love to put a light cole slaw on tacos (this would go well on fish or chicken tacos), but this one really makes a Slow Cooked Pulled Pork Sandwich sing! It also is great as a side dish for any kind of BBQ. The acid from the lime juice compliments the smoked meat very well, but does not overpower the other flavors. I don’t like the soup-y cloying sweetness of most grocery store cole slaw, so I decided to make my own. It is really very easy!
Notes and Suggestions:
If you prefer, feel free to use a bagged shredded cabbage, (bag will say cole slaw, but often does not include a dressing). If you like the purple cabbage, carrots, and cilantro, Taylor Farms makes an Asian salad kit that they sell at my local Target, which would work great if you’re in a hurry (it includes cabbage, carrots and cilantro). However, I like to adjust the ingredients to my personal tastes if I have the time. Also, if you would like a creamier dressing, feel free to cut back on the olive oil and add more mayonnaise. I like mine to feel lighter and fresher, but it’s up to you! This recipe makes quite a bit of cole slaw (enough for 25 people, to go with the Pulled Pork Sandwiches), but feel free to adjust the recipe to the amount you need! If you would like to make this ahead, feel free to mix the greens and carrots together and the dressing, but wait until the hour before serving to mix all together. It will last in the refrigerator for about two days.
Cilantro Lime Cole SlawCourse: SidesCuisine: BBQ, MexicanDifficulty: Easy
4 cups Cabbage (traditional green), shredded or chopped
2 cups Red Cabbage, shredded or chopped
1 cup Carrots, shredded or chopped into matchsticks
2 handfuls of Cilantro, chopped
1/4 cup Green Onions, chopped
- For Dressing:
Zest and Juice of 3 Limes
1/2 cup Mayonnaise
3 TBSP Olive Oil
3 TBSP Sugar
2 TBSP Apple Cider Vinegar
Salt and Pepper to taste
- In a large bowl, mix cabbages, carrots, green onions, and cilantro together.
- In a small bowl, mix all of the dressing ingredients together with a fork.
- An hour before serving, thoroughly mix dressing in with slaw. Allow to marinate in the refrigerator until ready to serve.
- Store in refrigerator for up to 2 days.
- This recipe goes great on top of tacos or with BBQ.