Last weekend as we perused the stalls of the Paso Robles Farmer’s Market during a little day trip, we spotted some gorgeous, giant purple cabbages that we could not resist. So, we picked one up and brought it home with us, destined for some coleslaw to munch on happily through the week.
One of my favorite things about coleslaw is that it’s perfect for meal prep: one cabbage can yield a lot of coleslaw, and I think it gets better as it ages in the fridge. I’ve been snacking on this all week as a main course for my lunch with an orange on the side, as a side with crispy chicken tenders, or in a taco bowl alongside my slow cooker carnitas. Coleslaw is the perfect pre-made salad or side that lasts and tastes great in the fridge for at least a few days.
I’ve actually posted a coleslaw recipe on the blog last year, mostly because it’s a great dish and cabbages are usually plentiful this time of year. This coleslaw recipe has a different flavor profile than my previous post, this time focusing on acid from lime juice and seasoning from cumin and fresh cilantro to give it an almost salsa-like flair. I’ve been loving how well the lime juice compliments the flavors of the cabbage and carrots, and the little bit of sugar that I added to the dressing makes it all taste like a limeade in salad form. This version of slaw would be perfect with fried chicken and on tacos (both tested and approved by me!), and would be an awesome side with a summer BBQ spread. Here’s to fun, summery flavors ahead of the summer months!
Recipe down below, photo up top! This recipe is for about half of a cabbage, but feel free to double for meal prep purposes (and to use up the whole cabbage!).
Cilantro Lime Coleslaw
- ½ cabbage, shredded
- 1 carrot, grated or thinly sliced
- ½ cup mayonnaise
- 1 cup whole milk yogurt
- Juice of 2 limes
- ¼ cup sugar
- ½ cup fresh cilantro
- Swap with 1 tbsp dried cilantro
- 2 tbsp cumin
- 1 tbsp onion powder
- 1 tsp salt
- Add mayonnaise, yogurt, juice of two limes, sugar, cumin, onion powder, and salt to a large bowl. Whisk to fully combine.
- Chop the cilantro and carrots (alternatively, carrots can be grated on the big holes of a box grater). Add cilantro and carrots to the dressing and stir to fully combine.
- Shred the cabbage by cutting in quarters, and then slicing again into thin strips (about 1/8 of an inch thick). Use your hands to break up all of the layers of cabbage and to be sure it’s fully shredded. Add the shredded cabbage to the bowl with the dressing and carrots, toss to fully combine.
- Allow to chill in the refrigerator for at least 4 hours for optimum serving (it’s still good fresh if you don’t want to wait!).
- Grab a fork and enjoy!