We eat cilantro coleslaw with fish tacos but it’s a nice, light compliment to a heavy Mexican food meal. The flavors mesh well with the spice.
Cilantro Slaw Ingredients:
1 medium cabbage shredded
1 cucumber: peeled, cut in half and sliced
1 bunch cilantro, chopped
1/3 cup fresh lime juice
1/2 tsp salt (or to taste)
1/2 tsp fresh pepper
1/3 cup olive or canola oil (can be less, to taste)
Combine cabbage, cilantro, and cucumber. In a separate bowl, whisk together lime juice, salt, and pepper. Gradually add in oil until well blended. Add dressing to cabbage mixture and toss well. A little dressing goes a long way so add dressing gradually. It tastes best if made several hours in advance and then re-tossed.
I usually add only 1/4 cup of oil for health reasons. To be honest, canola tastes better, but olive will do. In a pinch, I’ve also done without the cucumber and it’s been fine. This is definitely a recipe you can easily customize to taste.
*Photo credit: sxc.hu/abcdz2000