Crunchy Slaw with Lime – Fresh and Easy Summer Side
A refreshing lime-dressed crunchy slaw featuring shredded cabbage, carrots, bell pepper, and cilantro – quick, easy, and perfect as a summer side.
If you’re looking for a refreshing and vibrant summer side dish to complement your meals, look no further than this Crunchy Slaw with Lime. This easy recipe is packed with zesty flavors and crisp textures, making it a perfect addition to any barbecue or picnic table.
Crunchy Slaw with Lime
- Refreshing and zesty flavors that enhance any meal.
- Quick and easy preparation, ready in under 20 minutes.
- Perfectly complements grilled meats and tacos.
Ingredients
- 4 cups green cabbage, shredded
- 1 cup carrots, shredded
- 1 cup red bell pepper, thinly sliced
- 1/4 cup cilantro, chopped
- 1/4 cup lime juice (freshly squeezed)
- 2 tablespoons honey
- 1 tablespoon olive oil
- Salt and pepper to taste
How to Make
Start off by shredding the cabbage, carrots, and red bell pepper into a large bowl. Then, in a separate smaller bowl, whisk together the lime juice, honey, olive oil, salt, and pepper until well combined. Pour this dressing over the shredded vegetables and toss everything together until evenly coated. Finally, sprinkle the chopped cilantro on top and give it another gentle mix. Serve immediately or let it chill in the refrigerator for about 15 minutes to intensify the flavors.
Tips
- Use a sharp knife or mandoline for perfectly shredded vegetables.
- For a spicier kick, add sliced jalapeños.
- Adjust lime and honey for your desired balance of tartness and sweetness.
Make-Ahead
This slaw can be made ahead of time! Just prepare the dressing and chop the vegetables, but keep them separate until you’re ready to serve. This keeps the cabbage crunchy and fresh.
Storing
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The slaw might lose some crunch over time, but will still taste delicious.
Freezing
This recipe is not ideal for freezing, as the texture of the cabbage and carrots will suffer when thawed. It’s best enjoyed fresh!
Reheating
No need to heat this dish! It’s best enjoyed cold, right from the fridge.
Serving Suggestions
This Crunchy Slaw pairs wonderfully with grilled chicken, fish tacos, or as a light and healthy addition to any sandwich. For added flavor, consider serving it alongside a zesty chipotle sauce or avocado crema.
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Ingredients
- 4 cups green cabbage, shredded
- 1 cup carrots, shredded
- 1 cup red bell pepper, thinly sliced
- 1/4 cup cilantro, chopped
- 1/4 cup lime juice (freshly squeezed)
- 2 tablespoons honey
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
Shred the vegetables
Shred the cabbage, carrots, and bell pepper into a bowl.
Whisk dressing
Whisk lime juice, honey, olive oil, salt, and pepper in a separate bowl.
Toss and finish
Pour dressing over vegetables and toss to coat. Sprinkle with cilantro and serve or chill.
Notes
- Super quick and easy prep; adjust lime and honey to taste; can make ahead for a crunchy side.
Nutrition Facts
Frequently asked questions
Can I use a different cabbage variety?
Yes, you can substitute with shredded Savoy or red cabbage to vary texture and color.
Can I make this ahead?
Yes. Prepare the vegetables and dressing separately, then combine just before serving to keep it crunchy.
Is this recipe vegan or can it be vegan?
The original uses honey. To make it vegan, substitute maple syrup or agave nectar for the honey.
What goes well with this slaw?
Pairs nicely with grilled chicken, fish tacos, or as a fresh topping for sandwiches.
How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Best when served fresh.
