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Creamy Cilantro-Lime Slaw

August 15, 2010

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I just made this yesterday for the second time and thought if I don’t share this it would not be fair to anyone that doesn’t read “bon appetit“, the magazine from which this very delicious coleslaw recipe came from!  This is not your typical coleslaw, the star ingredients and flavors come from the cilantro, lime juice, and serrano chiles.  The first time I made it, I used a 1/2 head of green cabbage, and 1/2 head of purple cabbage and it definitely needed to sit for more than the reccomended 1 hour.  Luckily I made it the day before I served it, so it was perfect.  Now, yesterday my decision to make this was on an impulse, so with not time to spare I used the bagged “fresh express” cabbage, and it was perfect after resting in the refrigerator for a couple of hours.  I served this fabulous coleslaw with crab cakes.

Did you know that cilantro has amazing health benefits?  I did not.  Cilantro with it’s mild peppery taste is a member of the carrot family (surprise) and can be seen as a major cleaner of the body in getting rid of heavy metals such as mercury, lead, and aluminum.  It also acts as a blood cleaner.  To learn all about cilantro and it’s amazing benefits, click here.  Please enjoy!

For more recipes that include cilantro, click here.  And for more cole slaw recipes, click here.

In a large bowl add mayonnaise, sour cream, lime juice, lime peel, chile, and garlic.  Whisk everything together until smooth.  Stir in cilantro.  Add your cabbage and green onions, stirring completely, adding salt and pepper to taste.  Cover and refrigerate for at least a couple of hours before serving.  Best if made the day before.  

Serves: 8

Total time: 30 minutes

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  1. Creamy Coleslaw
  2. Panko Crusted Halibut Tacos with a Creamy Avocado Cabbage Slaw
  3. Spicy Pork & Rice Soup with Lime

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