Name: Cilantro Lime Slaw
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 1-1/2 teaspoons grated lime zest -; 1/4 cup lime juice -; 2 tablespoons honey -; 1 garlic clove, minced -; 1/2 teaspoon salt -; 1/4 teaspoon pepper -; 1/4 teaspoon crushed red pepper flakes -; 3 tablespoons canola oil -; 1 small head red cabbage (about 3/4 pound), shredded -; 1 cup shredded carrots (about 2 medium carrots) -; 2 green onions, thinly sliced -; 1/2 cup fresh cilantro leaves -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cilantro Lime Slaw

1. 1-1/2 teaspoons grated lime zest -

2. 1/4 cup lime juice -

3. 2 tablespoons honey -

4. 1 garlic clove, minced -

5. 1/2 teaspoon salt -

6. 1/4 teaspoon pepper -

7. 1/4 teaspoon crushed red pepper flakes -

8. 3 tablespoons canola oil -

9. 1 small head red cabbage (about 3/4 pound), shredded -

10. 1 cup shredded carrots (about 2 medium carrots) -

11. 2 green onions, thinly sliced -

12. 1/2 cup fresh cilantro leaves -

How to cook deliciously - Cilantro Lime Slaw

1. Stage

In a small bowl, combine the grated lime zest, lime juice, honey, minced garlic, salt, black pepper and crushed red pepper flakes. Gradually whisk in the canola oil until the dressing is well blended. Editor’s Tip: You can also make this dressing by shaking the ingredients together in a jar with a tightly fitted lid. This is our go-to method when doubling the recipe to make bulk salad dressing. The dressing lasts two weeks in the fridge, but the oil will separate as it sits. Give it a good shake to recombine before using it.

2. Stage

In a large bowl, combine the cabbage, carrots and green onions. Pour the dressing over the cabbage mixture, and toss to coat. Refrigerate, covered, for two hours. Add the cilantro just before serving.