Creamy Cilantro Lime Coleslaw
Love or Hate?
Coleslaw is one of those Side dishes that people usually love or hate.
Then you have the multitude of variations: sweet, tangy, creamy or vinaigrette based.
Although I would say I am a lover of coleslaw, I am also a bit picky with them and tend to only like the creamy ones. I also opt towards shredded coleslaw compared to chopped. Chopped is harder to eat and works best as a topping than an actual side.
When I was growing up, you would never find this side in our house due to my mother having a strong hatred for its main ingredient: Cabbage.
Although there are many ways to ruin cabbage it really is a great and hearty ingredient. I love cabbage and most things that use this versatile ingredient.
This coleslaw recipe pairs well with pork and seafood recipes and is creamy, sweet and tangy.
- two 16 ounce bags coleslaw
- 1 cup milk
- 2/3 cup mayonnaise
- 2 limes, zested and juiced
- 1/3 cup sugar
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon yellow mustard
- salt and pepper, to taste
- In a bowl, mix together milk, mayonnaise, lime juice and zest, sugar and mustard until thick and smooth.
- Add in coleslaw and cilantro, mix until coated. Season to taste.
- Refrigerate for as little as 1 hour and serve.
Coleslaw will last 3 days in the fridge.
* If you would like to prep the actual coleslaw, you will need to buy an approximately 2 pound head of green cabbage and 1 small carrot. you can cut it by hand thinly or put it through a food processor with a shred blade, if you cut by hand discard the core.
© 2019 Cassondria McLendon