Welcome to the world of flavors with our culinary guide to creating the perfect lime coleslaw. This refreshing and tangy salad is a versatile side dish that complements a variety of main courses, from grilled meats to seafood and vegetarian options. With its vibrant green hue and zesty citrus kick, lime coleslaw adds a pop of color and brightness to any plate. Whether you're looking for a light and refreshing lunch option or a flavorful addition to your next backyard barbecue, this article will provide you with all the tips and tricks you need to create a delicious and unforgettable lime coleslaw that will leave your taste buds dancing.
Here are our top 15 tried and tested recipes!
LIME CILANTRO COLESLAW
Comes from July 2007 Cooking Light. Very light and refreshing; especially nice for those who love cilantro! Use packaged coleslaw and it's ready in minutes!
Provided by Galley Wench
Categories Low Protein
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In small bowl combine lime juice, olive oil, sugar.
- Combine green onions, cilantro and coleslaw mix in a large bowl.
- Drizzle juice mixture over coleslaw mixture; toss well to coat.
SAVOY, LIME AND CILANTRO COLESLAW
Steps:
- Shave the cabbage with a sharp knife or mandoline so you have thin ribbons. Cut the scallions long and on the bias so you have pieces similar in shape to the cabbage. Toss the cabbage, scallions and cilantro in a large salad bowl.
- Make the dressing by combining the sour cream, mayonnaise, sugar and the zest of the limes in a medium bowl. Season with salt and pepper and finish with a squeeze of lime juice. Pour the dressing over the cabbage mixture and toss to combine.
EMILY'S HONEY LIME COLESLAW
Here's a refreshing take on slaw with a honey-lime vinaigrette rather than the traditional mayo. It's a great take-along for all those summer picnics. -Emily Tyra, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Whisk together the first 7 ingredients until smooth. Gradually whisk in oil until blended. Combine cabbage, carrots and green onions; toss with lime mixture to lightly coat. Refrigerate, covered, 2 hours. Sprinkle with cilantro.
Nutrition Facts : Calories 86 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 170mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
MEXICAN COLESLAW WITH SPICY LIME VINAIGRETTE
A combination of Kalyn's Kitchen's Spicy Mexican Slaw and few adaptions of mine to eliminate the mayo in the dressing.
Provided by princessmommie
Categories Vegetable
Time 15m
Yield 1 1/2 c, 4 serving(s)
Number Of Ingredients 11
Steps:
- Thinly slice cabbage. Slice green onions, and wash, dry and chop cilantro. Combine cabbage, green onions and cilantro in large salad bowl.
- Process lime juice through chipotle in adobo sauce, if desired, in a blender until blended.
- Mix dressing into cabbage mixture. Season to taste with pepper and serve immediately, or chill for a few hours.
- This salad will keep well overnight in the refrigerator, but the lime juice will cause the red cabbage to bleed color and turn the salad slightly pink.
CILANTRO LIME COLESLAW
A Southwestern twist on traditional coleslaw.
Provided by laneyscott
Categories Salad Coleslaw Recipes No Mayo
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Combine coleslaw mix and cilantro in a serving bowl.
- Whisk olive oil, lime juice, cumin, cayenne pepper, garlic powder, salt, and black pepper together in a separate bowl until the oil emulsifies; pour over the coleslaw mixture.
- Cover the bowl with plastic wrap and refrigerate 1 to 2 hours. Garnish with sliced almonds to serve.
Nutrition Facts : Calories 270.7 calories, Carbohydrate 20.1 g, Cholesterol 9.1 mg, Fat 20.4 g, Fiber 3.5 g, Protein 3.9 g, SaturatedFat 2.6 g, Sodium 616.7 mg, Sugar 1.1 g
COLESLAW WITH CUMIN-LIME VINAIGRETTE
Steps:
- Place all ingredients in a blender and blend until smooth.
- Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste.
TANGY COLESLAW WITH SMOKED CORN AND LIME DRESSING
Provided by Kelsey Nixon
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Sprinkle the sawdust chips over the center of the bottom of the smoker and put the rack in place. Place the corn on the rack. Close the lid and center the smoker over a burner. Turn the heat to medium. Smoke the corn until fully cooked, about 20 minutes. Remove from the smoker and set aside until cool enough to handle. When the corn is cool enough to handle, remove the kernels and set aside. Discard the cob. Combine the corn, cilantro, carrots, jalapenos, bell peppers, red cabbage, onions and green cabbage in a large mixing bowl. Whisk together the oil, vinegar, honey and lime juice in a small bowl and sprinkle with salt and black pepper. Toss the vegetable mixture with the oil mixture and sprinkle with more salt and black pepper.
SPICY COLESLAW WITH CUMIN-LIME DRESSING
Categories Salad Onion Vegetable Side Picnic Low Carb Lime Spice Bell Pepper Summer Cabbage Cilantro Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Cool completely. Transfer carrots to large bowl. Add cabbage, bell pepper, onion and cilantro.
- Whisk lime juice, cumin, garlic and hot pepper sauce in medium bowl. Gradually whisk in oil. Season with salt and pepper. (Cabbage mixture and dressing can be made 8 hours ahead. Cover separately; chill. Rewhisk dressing before continuing.)
- Toss salad with enough dressing to coat. Season with salt and pepper; serve.
ROASTED BEER AND LIME CAULIFLOWER TACOS WITH CILANTRO COLESLAW
Grab beer and get to work. Just don't get sloppy 'til you're done cooking.
Provided by by Michelle Davis
Categories Beer Vegetarian Cauliflower Vegan Cabbage Cilantro Tortillas
Yield Makes 6 tacos
Number Of Ingredients 26
Steps:
- Make the slaw:
- Cut the cabbage into the thinnest strips you can and make sure those pieces are no longer than 2 inches. This is a great time to get good with your knife if you are looking for a silver f**king lining in all that chopping. Chop the carrot into thin matchsticks of the same length. Got that s**t down now, right? In a small bowl, mix together the lime juice, vinegar, oil, and salt. Add the dressing right before you are going to eat and toss that s**t well. Fold in the cilantro just before serving.
- Make the tacos:
- Crank your oven to 400°F. Chop the cauliflower into small florets no bigger than a quarter. In a saucepan over medium heat, warm the beer, broth, lime juice, tamari, hot sauce, and garlic. Add the cauliflower and simmer for about 90 seconds. Drain.
- In a large bowl. toss the spices, salt, and olive oil together. Add the cauliflower and onion and stir 'til those f**kers are coated. Dump it on a rimmed baking sheet and bake until browned, stirring halfway, about 20 minutes.
- To assemble the tacos, warm the tortillas in the oven or microwave for a hot minute and then pile them high with the cauliflower filling, slices of avocado, some of the slaw, and top with plenty of salsa.
SPICY CHILI LIME COLESLAW RECIPE - (3.8/5)
Provided by cecelia26_
Number Of Ingredients 14
Steps:
- Combine coleslaw ingredients in a large mixing bowl. Whisk lime juice with garlic, hot sauce, cumin and salt. Continue to whisk and gradually drizzle in oil. Pour dressing over coleslaw and toss well to coat. Cover and refrigerate or serve immediately. Can be made up to one day ahead.
JALAPENO LIME COLESLAW DRESSING
My daughter passed this recipe on to me. It came from a very popular restaurant that she worked in at one time.The taste is refreshing and the colour is awesome!
Provided by Jan in Lanark
Categories Salad Dressings
Time 10m
Yield 3 cups
Number Of Ingredients 13
Steps:
- Puree all of the dressing ingredients in a blender or processor, except the oil.
- Emulsify slowly with the oil. Supposedly you can sub the oil with half buttermilk and half mayo, but I haven't tried this yet.
- Put together the coleslaw of your choice, add dressing and refrigerate for a few hours.
- I usually make half of this- depends on how many you're serving!
SAVOY, LIME AND CILANTRO COLESLAW
Make and share this Savoy, Lime and Cilantro Coleslaw recipe from Food.com.
Provided by nanrichp
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Shave the cabbage with a sharp knife or mandoline so you have thin ribbons. Cut the scallions long and on the bias so you have pieces similar in shape to the cabbage. Toss the cabbage, scallions and cilantro in a large salad bowl.
- Make the dressing by combining the sour cream, mayonnaise, sugar and the zest of the limes in a medium bowl. Season with salt and pepper and finish with a squeeze of lime juice. Pour the dressing over the cabbage mixture and toss to combine.
SAVOY, LIME AND CILANTRO COLESLAW
A summertime must as we are cilantro lovers in our house. It's a wonderful alternative to the traditional coleslaw.
Provided by Dena Flatt
Categories Other Salads
Time 15m
Number Of Ingredients 9
Steps:
- 1. Shave the cabbage with a sharp knife or mandoline so that you have thin ribbons. Cut the scallions into small pieces. Toss the cabbage, scallions and cilantro in a large bowl.
- 2. Combine the sour cream, mayonnaise, sugar and the zest of the limes in a medium bowl. Season with the salt and pepper and finish with a squeeze of lime juice. Pour over cabbage mixture and toss to combine.
CILANTRO-LIME COLESLAW
This recipe is very flexible, meaning that I rarely remember to put all of the same ingredients/proportions in twice, and it still tastes great.
Provided by Mom
Categories Salad Coleslaw Recipes With Mayo
Time 25m
Yield 7
Number Of Ingredients 10
Steps:
- Whisk mayonnaise, lime zest, lime juice, rice vinegar, garlic, sweet chili sauce, and sugar in a large bowl, stirring to dissolve sugar. Mix cilantro and red onion into dressing. Stir cabbage into dressing mixture, about 1 cup at a time, until all cabbage is coated.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 5.6 g, Cholesterol 9 mg, Fat 18.8 g, Fiber 1.2 g, Protein 0.9 g, SaturatedFat 2.8 g, Sodium 163.9 mg, Sugar 3.1 g
LIME AND PEANUT COLESLAW
Steps:
- In a skillet or oven (350F) roast the peanuts for 5 to 10 minutes, shaking the pan once or twice along the way, until golden and toasted. Cut the cabbage into two quarters and cut out the core. Using a knife shred each quarter into whisper thin slices. The key here is bite-sized and thin. If any pieces look like they might be awkwardly long, cut those in half. Combine the cabbage, tomatoes, jalapeno (opt), and cilantro in a bowl. In a separate bowl combine the lime juice, olive oil, salt. Add to the cabbage mixture and gently stir to combine. Just before serving fold in the peanuts (add them too earl and they lose some of their crunch). Taste and adjust the flavor with more salt if needed.
Tips:
- For the best flavor, use fresh limes. Bottled lime juice can be used in a pinch, but it will not have the same bright, citrusy flavor.
- If you don't have green cabbage, you can use red cabbage or a mix of the two.
- Shred the cabbage thinly so that it will absorb the dressing more easily.
- Add other vegetables to your coleslaw, such as shredded carrots, celery, or radishes.
- For a creamy coleslaw, add some mayonnaise or sour cream to the dressing.
- Season the coleslaw to taste with salt and pepper.
- Chill the coleslaw for at least 30 minutes before serving so that the flavors have time to meld.
Conclusion:
Lime coleslaw is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like it creamy or crunchy, sweet or tangy, there is a lime coleslaw recipe out there for you. So next time you are looking for a delicious and healthy side dish, give lime coleslaw a try.
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