The only change I have made is to use nonfat Greek yogurt in place of the sour cream, which cuts down on fat and adds a freshness which I think complements the lime and cilantro. I love this slaw with Asian or Mexican dishes. I also use a jalapeño instead of a serrano and included the seeds for a kick. This recipe will replace my usual coleslaw recipe - it was so good! I went heavy on the cilantro and didn't find the sour overwhelming. Cuts right through the richness of the fish, but I would serve it on its own with any grilled meat or Mexican dishes as well. This is a perfect slaw to serve with fish tacos. It really cut the sweetness of the pulled pork and the bun and it was just perfect. I didn't add lime zest because the lime juice is plenty. I was using this to put on top of a pulled pork sandwich and so I added just a teaspoon of sugar and a decent amount of salt. Didn't bother with the lime zest though the juice was plenty. This was like a cooling margarita in Coleslaw form for the hot weather.īest slaw I've ever made, hands down. It's a hundred degrees outside and I wanted something cooling with my barbecue. Summer on a plate with my friend's homegrown tomatoes & basil. We had this with fatty brisket that had a great crust/ring on it and had the eggy potato salad recipe from this site that we like so well. I let the dressing sit for ten minutes before mixing into the cabbage. I also used 4 Tbsp of the lime juice from the get-go but made suer to have produce quite dry after washing.
I used savoy cabbage thinly hand sliced and fresh jalapeno because that is what I had on hand for a last minute (well, 5 hours beforehand) dinner party for ten. Followed directions almost exactly, including the wonderful lime zest. I could see seared ahi tuna with a sesame crust served with this slaw. We will definitely do this with fish tacos! Several people commented that this tasted Asian. I paired it with a spicy bean bake it would be excellent with quesadillas, too.Įxceptionally good. This slaw has real zip, loved it way more than traditional. Terrific! I (roughly) halved the recipe, using a grocery store slaw mix bag, subbing in yogurt for the mayo, and using a Fresno chile for the nice contrasting red color. I did a rookie move and added the whole serrano pepper before tasting and it was crazy spicy. So I say, add ½ tsp of sugar and stop there if that works for you? Add another ½ tsp of sugar if more is needed. AND, for some saying this is too hot the sugar helps with that too. The sugar calms the citrus without loosing that citrus. So the way to keep that citrus flavor and not be over powered by that lime/citrus. Now here's the thing, the citrus is what helps give it the kick. So, I added ½ tsp of marjoram, and ½ tsp of dried basil, both are non bitter green herbs.ĪND, I noticed several of the comments being about the sauce being too tart/lime. I couldn’t believe how much I loved this!Īnyone that explores culinary creations rarely follows the exact directions – go figure. My only substitution was yogurt for the sour cream because it was what I had. It also makes a great taco topping: Pile it on Pulled Mushroom Tacos, Spicy Black Bean and Corn Tacos, or Tacos de Pobre.Īgree this is exceptionally good. This creamy, cooling side complements just about any protein, from grilled pork to fried fish. You can make the creamy, tangy dressing up to a day in advance, but if you like a super crunchy slaw, wait to combine it with the cabbage until just before serving. We used a single serrano pepper here, which brings a mild heat to the split base of mayonnaise and sour cream, but you could swap in a jalapeño or leave the chile out if your diners don’t care for it. Lime juice invigorates the slaw with a punch of acid, while cilantro and green onions add a waft of fresh flavor and pretty green flecks. To achieve uniformly thin slices of cabbage, your best bet is to use a Microplane, but a sharp knife will also work. Use a head of green cabbage here, not red or purple, which would dye the dressing an unappealing pink. And this version, spiked with chiles, lime, and cilantro, is lighter and brighter than the standard.
A big bowl of creamy coleslaw is basically required at just about every summer event.
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