Cilantro and Lime Coleslaw (Cuban-Style)
A fresh, Cuban-inspired coleslaw: crisp shredded cabbage tossed in a light, tangy dressing of lime juice, cumin, cilantro, and a little sour cream and mayo. Zesty, crunchy, and not heavy, perfect on tacos, rice bowls, or on its own. About 5 minutes of prep plus a short rest.
Equipment
- Large Mixing Bowl
Ingredients
- 8-10 oz green and purple cabbage, mixed bagged shredded slaw works; or kale ribbons with shredded carrots
- 1 lime juiced
- 1 tsp cumin plus more to taste
- 2 tbsp fresh cilantro chopped
- 2 tbsp sour cream or Greek yogurt for a lighter version
- 2 tbsp mayonnaise
- kosher salt and pepper to taste, about 1/2 tsp each
- 1 small shallot thinly sliced, optional
Instructions
- Make the Dressing: In a large bowl, combine the mayonnaise, sour cream, cumin, cilantro, and the shallot if using.
- Add the Cabbage: Add the shredded cabbage mix to the bowl.
- Dress and Season: Squeeze the fresh lime over the top, add salt and pepper, and mix well. It may look a little dry, but it will moisten as it sits.
- Adjust: Taste and add more cumin if you like.
- Rest and Serve: Cover and let sit in the refrigerator about 30 minutes to an hour so the flavors meld. Serve with tacos, rice bowls, or your favorite meal.
Notes
Use fresh lime juice for the brightest flavor. Don't be shy with the cumin, it's central to the Cuban-style flavor; taste and adjust. Let the slaw rest so it comes together and the cabbage softens slightly. Use Greek yogurt in place of sour cream for a lighter, tangier version, or vegan mayo and dairy-free sour cream/yogurt to make it vegan. Add a diced jalapeno or chili powder for heat. Best in the first day while crispest; keeps 2 to 3 days refrigerated (drain excess liquid and stir before serving). Note: the source's rest time in the header (5 minutes) differs from the instruction's 30 to 60 minutes; 30 minutes or more gives the best flavor.