Creamy, crunchy cilantro lime coleslaw has just the right hint of creamy with a touch of kick. This is a great recipe to pair with barbecue or bring to a potluck!
I don’t know if it’s the Southern girl in me, or the picnic lover, or just the part of me that really likes the texture of crunchy vegetables mixed with the right amount of creamy dressing, but I cannot turn down a good slaw. And when circumstances line up where I need to bring a dish to a potluck, there are beautiful cabbages at the grocery store, and I happen to have extra cilantro and jalapenos at home, I get creative and make a cilantro lime coleslaw. Which turned out to be a perfect barbecue side dish, and has an unintended Texas twist!
I say it has a Texan twist because the Godfather recently traveled to Texas for business, and had a coleslaw with dinner that he said reminded him of this recipe. I’m not sure why I found that exciting enough to share, but I did. Maybe because Texas BBQ is up next-ish on the Godfather’s list of “styles to research and master”, and now I have a side for that. Of course, I will be halving the recipe if this is just for our small family. The full recipe makes enough for about 10-12 servings. Leftovers keep no more than 3 days in the refrigerator.
You will use about 2 medium heads of cabbage. I used a green cabbage and a red cabbage – you don’t have to do both, I just did because the colors made me happy and I was on one of my cabbage kicks at the time, so wasn’t worried about leftovers. You can also buy the pre-shredded/chopped slaw cabbage without the dressing if you want to cut down on prep time.
The hot sauce adds a very very mild bit of heat, but the slaw was mild enough that the toddlers at the bbq ate it just fine. Seeding the jalapeno helps cut down on heat, and you could omit the hot sauce if you’re really worried about spice. Of course, if you like a bit more kick, leave the jalapeno seeds in, and add a bit more hot sauce! 😉
I hope you enjoy this recipe! I can’t wait to whip up another batch or two this summer for a cookout!
- 1 cups finely chopped/shredded cabbage (about 1½ - 2 medium heads)
- 4 medium carrots, grated
- ½ cup fresh cilantro leaves, chopped
- 1 large jalapeno pepper, seeded and diced
- 1½ cups mayonnaise
- ¼ cup fresh lime juice
- zest from 1 lime
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- 1 tsp hot sauce
- Whisk together the dressing ingredients in a medium mixing bowl.
- In a large bowl, combine the vegetables
- Pour the dressing over the vegetables and mix until combined.
- Adjust seasoning to taste (except salt). Cover and refrigerate at least 1 hour before serving to allow flavors to blend. Adjust salt after the hour rest period.
- Serve with your favorite barbecue dish, or use in sandwiches!