The summer season is also prime picnic time. And a picnic would not be complete without a large bowl of coleslaw, right? I'm typically not a major fan of slaw, but D is, so I thought I'd whip up a batch to serve alongside some shredded chicken tacos we ate for dinner the other night. (Spoiler alert, the chicken tacos were delish and the recipe will be posted later this week.)
This slaw recipe was also a trial run, as D plans to bring along a big batch to share with his fellow dog trainers at a hunting dog training event this weekend. (Our little puppy Franka, who really isn't all that little any more, is kind of a rockstar.)
This creamy coleslaw features the flavors of lime and cilantro, and gets a hint of spiciness from the addition of some minced jalapeno. (If you prefer bolder flavors, go ahead and sub in a spicier pepper, such as a serrano.)
What's your favorite thing to pack on a picnic?
Cilantro-Lime Coleslaw (printer-friendly version)
makes 4-6 servings
1/4 cup mayonnaise
1/4 cup nonfat plain Greek yogurt (or use sour cream)
2 tablespoons fresh lime juice
1 teaspoon finely grated lime zest
1/2 jalapeno chile, seeded, deribbed, minced
1 garlic clove, pressed
2 tablespoons chopped fresh cilantro
salt and pepper, season to taste
1. In a large serving bowl, whisk together the mayonnaise, Greek yogurt, lime juice, lime zest, minced jalapeno, and garlic.
2. Stir in the cilantro and chopped green onions.
3. Add the sliced cabbage and toss to combine. (Add more or less cabbage depending on how saucy you prefer your coleslaw.) Season to taste with salt and pepper.
4. Chill in the refrigerator (ideally at least one hour) until ready to serve.
(adapted from this Bon Appétit/Epicurious recipe)
makes 4-6 servings
1/4 cup mayonnaise
1/4 cup nonfat plain Greek yogurt (or use sour cream)
2 tablespoons fresh lime juice
1 teaspoon finely grated lime zest
1/2 jalapeno chile, seeded, deribbed, minced
1 garlic clove, pressed
2 tablespoons chopped fresh cilantro
2 green onions, chopped (white and green parts)
3-4 cups thinly sliced green cabbage (I like to use a packaged coleslaw mix to make things easier)salt and pepper, season to taste
1. In a large serving bowl, whisk together the mayonnaise, Greek yogurt, lime juice, lime zest, minced jalapeno, and garlic.
2. Stir in the cilantro and chopped green onions.
3. Add the sliced cabbage and toss to combine. (Add more or less cabbage depending on how saucy you prefer your coleslaw.) Season to taste with salt and pepper.
4. Chill in the refrigerator (ideally at least one hour) until ready to serve.
(adapted from this Bon Appétit/Epicurious recipe)
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