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 to cut cabbage. Whenever I made any kind of cole slaw, I love to get the thinnest possible cut I can get so that the cabbage really absorbs the dressing. My angel hair cole slaw was my husband’s favorite, but that’s the kind of cole slaw you want to have during a summer BBQ. This one goes best with Mexican food and, like I said, is dreamy on fish tacos.
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
- 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
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.