Lime Coleslaw

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Glass bowl with lime coleslaw--green cabbage, carrots, lime zest, mayo, and parsley--on a tablecloth, cabbage and carrots behind

Adapted from Rebecca Lang | Fried Chicken | Ten Speed Press, 2015

This lime coleslaw recipe may not be your grandma’s coleslaw recipe, but we think you’re going to like it quite a lot nonetheless. The only improvement we can conceivably consider, actually, is the addition of thin strips of seeded jalapeños if you’re the sort who likes things hot.–Renee Schettler Rossi

LC Napa Cabbage Versus Green Cabbage Note

We have a confession. Author Rebecca Lang calls for Napa cabbage in her original version of this lime coleslaw recipe, but we pulled a switcheroo and opted for good old green cabbage instead. Primarily because, unlike Napa cabbage, green cabbage tends to withstand being smothered in dressing without turning soggy. It also tends to be a touch more findable and economical. But it’s up to you. Go for Napa if that’s what pleases you. Hey, this could make a swell Epic Rap Battle if only they’d do culinary ingredients instead of historical giants, don’t you think?!

Lime Coleslaw

  • Quick Glance
  • Quick Glance
  • 25 M
  • 25 M
  • Makes 6 1/2 cups
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Ingredients


Directions

In a large bowl, whisk together the mayonnaise, vinegar, mustard, sugar, lime zest, salt, and pepper. Add the cabbage, onion, carrot, and parsley to the bowl and toss to coat with the dressing. Serve immediately.

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Recipe Testers' Tips

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Nicole C.

I threw this lime coleslaw recipe together at the last minute, and it was fantastic. It was excellent on a fried chicken sandwich and tasted delicious all on its own. It remained crunchy the next day, and I enjoyed it as a salad with grilled chicken on top. I used an entire small head of cabbage to get the desired yield of 6 cups.

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Erin W.

Great zip from the lime! Truly amazing!

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Irene Seales
I loved this coleslaw—and opted for Napa cabbage for its tender crunch and flavor. It was way easy to pull together as a last-minute salad and, for a holiday meal, I made what you could call the firecracker version using dark red rainbow carrots, finely sliced shallots for the red onion, Dijon with mustard seeds, and, later, I added slivers of jalapeño. The lime seemed such a good idea that after zesting a lime I used that as part of the acid, as suggested.
I started with a reduced amount of sugar (1 tablespoon) and that was perfect.  This just became my new favorite slaw. It was the perfect accompaniment to grilled savory bourbon bacon sausages.

Lime Coleslaw Recipe © 2015 Rebecca Lang. © 2015 All rights reserved. All materials used with permission.

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