Lime Coleslaw
This lime coleslaw, made with green cabbage, red onion, carrot, lime, mayonnaise, vinegar, and parsley, is perfect on sandwiches or at your next summer cookout.
Ingredients
- 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
Instructions
- 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.
Notes
*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.Nutrition
Serving: 1serving | Calories: 67kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 132mg | Fiber: 1g | Sugar: 4g