This Creamy Cilantro Lime Slaw combines fresh salad ingredients & a tangy dressing to make an outstanding side dish or your favorite fish taco topper.
Okay, my friends. I’m not gonna lie to you. This cole slaw was freakin’ good. I made it to go with the halibut fish tacos I cooked up for my Real Housemoms contributor post. The only difficult thing about this slaw is deciding whether you want to eat/serve it as a side dish or throw it on top of something like a taco. I don’t often photograph my ingredients, but when the cast of characters is super pretty, I do. Hopefully, what you see is a platter full of fresh and vibrant ingredients. What I hope you don’t notice is the fact that everything but the green onions was fresh. The green onions were saved from near death at the bottom of my produce drawer. You know exactly what I am talking about. You totally couldn’t tell, could you?
I love to use my spiralizer
Isn’t purple cabbage one of the most magnificent vegetables you’ve ever seen? Why do we always see so many wondrous designs in nature? It blows my mind.
Isn’t the purple cabbage pretty when it gets mixed in with all that green? Ugh. I love it.
And lime zest makes all things better. Now, funny story. I was originally going to use sour cream in the dressing. Low and behold the tub in my frig had about a teaspoon left. Typical husband move to leave only scraps in the container and then put it away, eh? Well, after my “oh shit” moment where I thought I would have to run to the store mid recipe which, coincidentally, is one of my biggest pet peeves, I noticed that I had a bunch of nonfat honey flavored greek yogurt containers stashed away. I eat one almost every day with a handful of raw almonds because it tastes good and fills my belly. With the Trader Joe’s brand, the container only has yogurt and honey. Nothing else. And its just enough honey to take the bite out of the sour. I realized this would be perfect, in fact even better, than boring old sour cream for this recipe. And it was.
My entire family loved this slaw, grown ups and kids alike. I’m not sure if the jalapeno I used was incredibly bland or the volume of cabbage masked the spice, but the kids didn’t even notice it was in tehre.
See what I’m talking about? Doesn’t that look awesome on a halibut fish taco?
Creamy Cilantro Lime Slaw
Ingredients
- 1 small head purple cabbage shredded
- 1 heaping teaspoon kosher salt
- 1/2 cup fresh cilantro chopped
- 3-4 large scallions thinly sliced
- 1 large jalapeno stem and seeds removed, julienned or minced
- 3/4 cup plain greek yogurt same as 5.3 ounce serving
- 1 tablespoon honey
- 1/2 cup mayonnaise
- 3 tablespoons fresh lime juice from one large lime
- 1 teaspoon lime zest from that same large lime
- 2 cloves garlic minced
- 1/2 teaspoon cumin
- pepper to taste
Instructions
- Shred your cabbage and place in a large strainer in the sink. Sprinkle the salt all over the cabbage and work it in with your hands. Allow to sit for at least 15min to allow the cabbage to get mildly limp.
- In a small bowl, combine honey, yogurt, mayonnaise, lime juice, zest, garlic, and cumin.
- In a large bowl, toss together cilantro, scallions, jalapeno, and salted cabbage. Cover with dressing and stir to combine.
- Serve immediately or prepare up to one day in advance.
That’s beautiful! Purple cabbage is a lot more expensive than green where I live, but seeing your pics, I’m persuaded that that colour is worth splurging for. Thanks for the recipe.
I was just curious what happens if you prepare this more than a day in advance… would it be good for lunches for 2 days, or just be wilted / separated.
We think it tastes even better the next day because the dressing really soaks in. Krissy
Hi! Just the other day, I told my husband that I was giving up on fish tacos. I have not been to find a recipe that really wowed me. I’ll be honest; I haven’t made the fish part of this recipe, but in my book, fish tacos are about the perfectly complementary toppings. This slaw sounded like it had promise and I made it tonight. I have every confidence, after letting it sit overnight, that it will be THE SLAW for any fish tacos. I bought frozen grouper instead of halibut because it was half the price (thank you for “permission” to buy frozen fish!), and I agree that when you are pan frying fish, the type fish is not that important. I like a meaty fish rather than skinnier types, so I thought grouper would make a good substitute. The slaw is visually appealing and that’s another plus. Thanks for the Holy Grail of fish taco slaws!
Yay, Sue!!! So glad you liked it! I loved reading your comment. Happy eating! Krissy
This was so good! Served it with smoke brisket and got raves! Thanks!
I discovered this recipe about a month ago… I’ve made it a dozen times already! I love the dressing SO MUCH- we eat it on taco salad, as a dip and on tacos. So.Good. We aren’t eating dairy currently or any form of sweetener so I left the yogurt and honey out- still amazing! Love, love, love this.
Thank you for the awesome review, Melissa!