Cilantro Lime Slaw

Cilantro lime slaw is one of those simple, practical sides that elevates an entire meal without adding extra work to your cooking day. Pair it with your favorite BIMO Mexican recipes for dinners that feel a little fresher and a lot more special.

Course Salad, Side Dish

Cuisine Mexican

Diet Low Calorie

Prep Time 5

Total Time 5

Servings

Calories 42kcal

Author Karly Campbell

Ingredients

16 ounces coleslaw mix
3 tablespoons olive oil
1 lime
½ cup chopped cilantro
1/2 teaspoon kosher salt more to taste
Minced jalapeno optional

Instructions

Add the coleslaw to a large mixing bowl.
Drizzle the olive oil over the top. Slice the lime in half and squeeze the juice over the coleslaw.
Stir in the cilantro, salt, and jalapeno (if using), stirring well to coat the cabbage in everything.
Taste and season with more salt, if needed or add an extra squeeze of lime.
Serve immediately or pop in the fridge for up to 24 hours. The cabbage does start to soften the longer it sits, but will last for a couple of days if you don’t mind that.

Notes

Cabbage: You can buy and shred a head of cabbage if preferred. Stir in some shredded carrots and purple cabbage as well for more color and variety. You’ll want to weigh the cabbage to get around 16 ounces, but it doesn’t have to be exact. Just add a little more/less oil and lime to suit your tastes.

Jalapeno: We don’t generally add any jalapeno to this, but every now and then I feel a little spicy. Just add to taste if you like a little kick.

Make it Creamy: Stir in ¼ - ½ cup of mayo or Greek yogurt to make for a creamy dressing. We like the simple freshness of the oil + lime combo, but the creaminess is delicious too! Alternately, stir in some ripe, diced avocado to give a creamy bite.

Serving: We use this to top tacos (a must with our carnitas) or add to burrito bowls. Pile it on our taco casserole to add a little freshness. Goes great on burgers too. It does work well as a side, too!

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