Tuesday, March 29, 2011
Cilantro Lime Coleslaw
I am ready for my lime tree to kick back up into high production. I checked it yesterday, and it's growing a ton of teeny tiny little buds, which will produce lots of margaritas soon! Until then, I had one sad looking lime left rolling around in my crisper. Lucky for me I found this coleslaw recipe to use it up along with the cabbage and cilantro leftover bits.
Once this was all put together right before dinner, it was tangy, sour, crunchy and with a little mexican kick at the end. I served this with Oven Baked Chicken Wings, and it complemented and cooled the hot sauce I had on the side of the wings well.
The original recipe uses it as a topping on a pork tacos, and I think it would be great on fish tacos. The slaw would be much better paired with or piled on something than on it's own, as it does have a bit of a tang.
Cilantro Lime Slaw
recipe adapted from Make It and Love It
1 package cole slaw or whole shredded cabbage
1 cup mayonnaise
1 cup cilantro, chopped
1 teaspoon minced garlic
1/4 teaspoon cayenne pepper or a dash of your favorite hot sauce
1/2 teaspoon salt
2 tablespoon lime juice
1/2 teaspoon cumin
Combine all but the cabbage. Mix desired amount of dressing with cabbage no more than 30 minutes before serving.
Simple Cooking | Easy Cooking