Name: Lime Coleslaw
Prep time: 25 min
Total time: 25 min
Cuisine: Southern
Ingredients: 1/3 cup store bought or homemade mayonnaise; 1/2 cup white wine vinegar (or substitute fresh lime juice for some of the vinegar); 3 tablespoons Dijon mustard; 3 tablespoons granulated sugar; Zest of 1 lime, preferably organic, finely grated; 1/4 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper; 6 cups green cabbage, thinly sliced (about 1 small head); 1/2 red onion, sliced into thin strips; 2/3 cup carrot, grated; 2 tablespoons flat-leaf parsley, chopped

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.

Recipe Testers Reviews

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.

Erin W.

Great zip from the lime! Truly amazing!

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.