Lime coleslaw—made with cabbage, red onion, carrot, lime zest, Dijon, and white wine vinegar—is a crunchy, tangy side for everything you’re planning to eat this summer.
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.–Rebecca Lang
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?!
- 1/3 cup 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.
*What can I substitute for green cabbage?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 decided to use green cabbage instead. We chose it because it tends to withstand being smothered in dressing without getting soggy. Green cabbage is easier to find sometimes, as well. However, you can go in the other direction and use Napa cabbage, if that’s what pleases you. Red cabbage, aside from the color, is a terrific substitution because it’s so close in taste. Finally, shredded Brussels sprouts are pretty great when made into coleslaw, too.
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
Recipe Testers’ Reviews
I loved this coleslaw—and opted for Napa cabbage for its tender crunch and flavor. It was 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.
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
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.