If you have an excess of cabbage lying around, I’ve got a recipe for you. It’s a twist on coleslaw that’s slightly out of the box, but I think you’ll like taking the chance on this one. Besides tasting super bright and fresh for the hottest of summer days, this Cilantro-Lime Cabbage Coleslaw will compliment almost anything you want to pair it with. From fish tacos (my recipe coming soon!), to grilled chicken, or shredded smoked pork sandwiches, this coleslaw adds color, crunch, and a nice change-up from traditional cabbage coleslaw (which I happen to love, by the way!).
The dressing for this simple coleslaw consists of four ingredients. It is so incredibly easy, you could (and should) most definitely have your kids or grandkids help you make it! Studies have shown that kids who help with food preparation are more likely to try the foods they helped make. In the case of coleslaw, which is not super kid-friendly in my opinion (or should I say, my kids’ opinion), I’d say it’s a good idea to give yourself a leg up on getting them to take a bite.
As I said, before I got side-tracked on the whole kids-in-the-kitchen thing, the dressing is four simple ingredients ““ sour cream, lime juice, salt, and pepper. With the tang from the sour cream and lime juice, you don’t need much more flavor for the cabbage, and the cilantro and sesame seeds fill in to add the rest of the ultra-fresh flavor of this Cilantro-Lime Cabbage Coleslaw. The sour cream adds that rich decadence I secretly love about coleslaw. But don’t worry, this coleslaw isn’t swimming in dressing.
I use toasted sesame seeds a lot in my cooking. These little seeds are small but mighty with the extra bit of flavor they give. You can buy them toasted, or toast your own, which is simple to do. I’ve given a tip for that in the recipe below. You can leave them out of the coleslaw if you like, but you won’t be sorry if you add them.
One beauty of this coleslaw is the calories, or should I say, lack of calories. It’s so low in calories that I’d practically call it a “free” food, meaning you could eat as much as you like. So, go ahead and have a second helping without a shred of guilt!
As I mentioned above, I love serving this Cilantro-Lime Cabbage Coleslaw in fish tacos, and I’ll be posting a recipe for those soon. If you don’t want to miss the recipe, take a quick minute to subscribe to my blog (in the subscriber box at the right of the page). You’ll get all my newest posts (and no spam) with healthy recipes delivered right to your inbox.
Cilantro-Lime Cabbage Coleslaw How-To Photos:
Fresh cabbage, carrot, green onion, and cilantro make up this quick and easy coleslaw.
Four simple ingredients in the dressing – sour cream, lime juice, salt and pepper
Toss it all together and add toasted sesame seeds if you like.
It only takes 15 minutes (or less!) to make this Cilantro-Lime Cabbage Coleslaw
- 3 cups shredded cabbage*
- ½ cup coarsely shredded carrot*
- 2 green onions, thinly sliced
- ¼ cup chopped fresh cilantro
- ¼ cup light or regular sour cream
- 1 tablespoon lime juice
- ½ teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon sesame seeds, toasted** (optional)
- In a medium bowl toss together cabbage, carrot, green onions and cilantro. In a small bowl stir together sour cream, lime juice, salt, and pepper. Drizzle over cabbage mixture; toss to coat. If desired, sprinkle with sesame seeds and toss to combine.
- Serve immediately or cover and chill up to 12 hours. It will hold longer, but if you are using any red cabbage, it will start to bleed into the coleslaw. It doesn’t affect flavor, just the look!
- * You can substitute 3 ½ cups packaged shredded cabbage with carrot (coleslaw mix) for the shredded cabbage and shredded carrot.
- **To toast sesame seeds, add sesame seeds to a dry skillet. Heat over medium-low heat for 2 to 3 minutes or until seeds are lightly browned and fragrant, stirring frequently. Watch them closely as they can get too dark quickly!
- 3 cups (4, 3/4-cup servings)
- 40 cals, 1 g pro, 6 g carb, 1 g fat, 4 mg cholesterol, 1 g sat fat, 2 g fiber, 324 mg sodium