Cilantro-Lime Coleslaw
This recipe is very flexible, meaning that I rarely remember to put all of the same ingredients/proportions in twice, and it still tastes great.
This recipe is very flexible, meaning that I rarely remember to put all of the same ingredients/proportions in twice, and it still tastes great.
- 2 teaspoons white sugar
- 2 cloves garlic minced
- 3/4 cup mayonnaise
- 1 lime, zested
- 2 teaspoons fresh lime juice
- 1/2 teaspoon rice vinegar
- 2 teaspoons sweet chili sauce
- 3 tablespoons finely chopped fresh cilantro
- 1/4 red onion finely diced or more to taste
- 4 cups shredded green cabbage or more to taste
- Carbohydrate 6.61600845169558 g
- Cholesterol 9.00000000760815 mg
- Fat 8.51754197142458 g
- Fiber 1.23920238351419 g
- Protein 0.852513690502745 g
- Saturated Fat 1.30317928679929 g
- Serving Size 1 1 serving (75g)
- Sodium 238.068035835793 mg
- Sugar 5.37680606818139 g
- Trans Fat 7.19187777391896 g
- Calories 105 calories
Step-by-step
- Whisk mayonnaise, lime zest, lime juice, rice vinegar, garlic, sweet chili sauce, and sugar in a large bowl, stirring to dissolve sugar.
- Mix cilantro and red onion into dressing.
- Stir cabbage into dressing mixture, about 1 cup at a time, until all cabbage is coated.
Standard creamy coleslaw relies on heavy dashes of dry mustard and coarse black pepper to anchor a neutral cabbage base. This variant pivots entirely toward brightness, using fresh citrus and sweet chili sauce to build flavor. Achieving success here requires rigorous attention to moisture management rather than passive tossing. Green cabbage holds significant water within its cellular walls, and failing to account for this leads directly to a watery, diluted sauce at the bottom of the bowl.
Controlling Moisture and Starch Release
Mincing the garlic finely and dissolving the white sugar completely into the mayonnaise base before adding vegetables prevents gritty pockets in the dressing. Whisk the mayonnaise, lime juice, rice vinegar, and sweet chili sauce until completely smooth, ensuring the acidity distributes evenly. Add the shredded green cabbage one cup at a time, folding deliberately so each leaf receives a thin coating without breaking down prematurely. Let the mixture rest for thirty minutes at room temperature to allow the salt and acid to slightly soften the cabbage structure without turning it mushy.Adapting Components for Dietary Needs
Mayonnaise introduces both eggs and dairy derivatives into the mixture, making simple plant-based swaps necessary for specific dietary requirements. Substitute an equal volume of oil-based vegan mayonnaise without altering the remaining liquid ratios of lime juice or rice vinegar. Red onion provides a sharp sulfur note that cuts through the rich fat content, but substituting finely minced shallots offers a milder, sweeter allium profile if raw onion overpowers the dish.
