This Cilantro Lime Cole Slaw is a spectacular twist on our classic Southern cole slaw. It goes particularly well with Southwestern or Mexican dishes and makes the perfect topping for pulled pork...anything! The freshly prepared vegetables add just the right color and crunch to the homemade dressing and the ingredients combine to turn this kicked-up cole slaw into a side dish to remember.
Easy Cilantro Lime Cole Slaw Recipe
Cilantro is one of those herbs that people seem to either love or hate. We are definitely in the "love" category at our house and my vegetable bin is rarely without it. Not only is cilantro used in Mexican and Southwestern cuisine, cilantro also makes an appearance in Indian and Asian dishes as well, all of which we enjoy on a regular basis. I whipped up this batch of cilantro lime slaw to top the pulled pork tostadas we were having for dinner, and it was indeed the perfect crowning touch adding just the right balance of crunch and flavor.
How to Make the Best Cilantro Lime Cole Slaw Recipe
There are many variations of cole slaw and I'd be the first to say that I pretty much love them all. In North Carolina it's common to serve a barbecue seasoned slaw called Red Slaw with pulled pork. It doesn't matter the event, this cilantro lime cole slaw is a side dish winner and expands the flavor making it another easy salad option.
- Ingredients you'll need to make homemade Cilantro Lime Cole Slaw: Thinly sliced green cabbage, red cabbage, julienned carrots, green onions and fresh cilantro.
- For the dressing you'll need: Mayonnaise, lime juice, lime zest, pickled jalapenos, onion powder, garlic salt.
- Can you use a shortcut? If you'd like to adapt this recipe using a packaged cole slaw mix you could. You'll need about 1 ½ pounds to equal the amount called for in the recipe. You may also need to adapt the seasonings just slightly so taste and make that decision in real time.
- Make this cole slaw at least four hours in advance to give the ingredients the time they need to marry. Chill in an airtight container in the refrigerator for up to 2 days.
- Serve Cilantro Lime Cole Slaw on on pulled pork sandwiches, fish tacos or as a side dish with grilled or roasted chicken or pork. You can enjoy this cole slaw as a kicked-up side dish with baked beans and corn on the cobb for your next barbecue. It even goes well with a pot of pinto beans and Mexican Cornbread.
More Southern Style Salads to Make
- This retro Grape Salad is filled with toasted pecans and dressed with a slightly sweet homemade dressing.
- Easy 5 Bean Salad is a refrigerator salad that gets better and better the longer it's chilled.
- Italian Spaghetti Salad with spinach can double as a side dish or a meal.
- Hillbilly Cole Slaw is dressed with a sweet and tangy vinegar dressing.
- Depending on the entrée you're serving this Buffalo Ranch Cole Slaw is tasty alongside steak or wings when you're tailgating.
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Helpful Kitchen Items:
- Food Processor
- Lemon/Lime Squeezer
- Stainless Steel Mixing Bowls with Non-Slip Bottom
- Salad Serving Bowl
Cilantro Lime Cole Slaw
- ¾ cup real mayonnaise
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped pickled jalapeno plus 1 tablespoon juice
- 1 tablespoon granulated sugar
- 1 teaspoon lime zest
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 8 cups thinly sliced green cabbage
- 1 cup thinly sliced purple cabbage
- 1 cup julienned carrots
- ¼ cup chopped fresh cilantro
- 4 green onion minced
- In a medium size mixing bowl whisk together the mayonnaise, lime juice, pickled jalapenos, sugar, zest, garlic salt and onion power.
- Add the slaw ingredients and mix well.
- Chill for at least 4 hours prior to serving, mixing periodically.