CILANTRO LIME SLAW

CILANTRO LIME SLAW

 prep time: 10 MINS cook time: 0 MINS total time: 10 MINS yield: 4-6 SERVINGS 1X

DESCRIPTION

This Cilantro Lime Slaw recipe is easy to make in just 10 minutes, it tastes extra fresh and light, and it can work great as a zesty side dish or as a topping for tacos, burgers, sandwiches and more.

SCALE 1x2x3x

INGREDIENTS

• 1 cup plain Greek yogurt*
• 1/2 cup tightly-packed fresh cilantro
• 1/4 cup freshly-squeezed lime juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly-cracked black pepper
• 3 green onions (just the green parts)
• 2 garlic cloves
• (optional) 1 jalapeño or serrano pepper, stemmed and cored
• 1 (14-ounce) bag cole slaw mix* (about 7–8 cups)

INSTRUCTIONS

• Combine the Greek yogurt, cilantro, lime juice, cumin, salt, black pepper, green onions, garlic and jalapeño (if using) in a blender or food processor*.  Pulse briefly a few times until the mixtures is combined.
• Place the cole slaw mix in a large mixing bowl.  Drizzle the sauce on top of the cole slaw, then toss until the mixture is evenly combined.  Season with extra pepper and/or lime juice if needed.
• Serve immediately, or cover and refrigerate for up to 24 hours.

NOTES

*Greek yogurt: I used plain full-fat Greek yogurt for this recipe.  But if you prefer a mayo-based slaw, you are welcome to use mayo instead, or a 50/50 blend.  Or you could do a blend with sour cream if you would like an even tangier slaw.

*Cole slaw mix: If you would like to make homemade cole slaw mix, just combine about 7 cups of shredded cabbage (green, red, or a mix) and 1 cup of shredded carrots.

*Skip The Blender: If you would like to skip the blender/food processor step, you’re also welcome to make this coleslaw dressing recipe entirely by hand.  Just finely chop the cilantro, jalapeño (if using), green onions and garlic, and whisk them all together with the other dressing ingredients until combined.

ASIAN COLESLAW

Super Sidekick Sesame Asian Coleslaw

This is definitely my go-to slaw with all of the crunchy textures from the cabbage and carrots, the slight bite from the scallions, the creaminess from the mayonnaise. and the nutty flavor from the Sesame Oil and Seeds.  It really is a sidekick that can go with anything.  It is delicious on its own as a side, topped on top of a burger or grilled cheese or chicken sandwich, mixed into a Chicken salad, topped on top of a greens salad, or on top of a tomato soup! 

CourseSalad, Side Dish

CuisineAmerican, Asian

Keywordcoleslaw, sesame dressing

Prep Time10 minutes

Total Time10 minutes

Servings4 people

Calories197 kcal

AuthorCarrie Tyler

Ingredients

• 2 tablespoons sesame seeds
• 1 1/2 tablespoons rice or white wine vinegar
• 1/2 teaspoon sesame oil
• 2 tablespoons honey
• 1 tsp Soy Sauce
• 1/4 teaspoon black pepper
• 1/3 cup mayonnaise
• 4 cups shredded cabbage
• 2 carrots shredded
• 2 scallions sliced

Instructions

1. Place sesame seeds in a pre-heated pan on low heat and stir constantly for a minute until slightly fragrant
2. In a small bowl, mix together vinegar, sesame oil, Soy sauce, mayonnaise, honey, pepper
3. In a large bowl, mix together cabbage, carrots, and scallions. Toss with dressing to coat evenly. Top with toasted sesame seeds
4. Eat by itself, as a side dish, on top of a burger or a sandwich or mix with pasta or chicken for a salad!

PERMANENT SLAW RECIPE

Permanent Slaw Recipe

Active Time

15 Mins

Chill Time

12 Hours

Total Time

12 Hours 15 Mins

Yield

Serves 8

Like a cross between a vinegar-based coleslaw and chowchow, Permanent Slaw is tender and tangy. This easy salad is designed to be prepared in advance. Made with finely shredded angel hair cabbage, carrot, bell pepper, sweet onions, and a sweet and sour apple cider vinegar dressing, the longer this side dish sits, the more flavorful it becomes (hence the name). Serve the dish on its own at a cookout (it’s delicious with grilled chicken or pork) or use it to top pulled pork or chicken sandwiches.

Ingredients

•

1 cup granulated sugar 

1 cup water 

1 cup apple cider vinegar 

1 1/2 teaspoons celery seeds 

1 1/2 teaspoons mustard seeds 

1 teaspoon kosher salt

2 (10-oz.) pkg. angel hair cabbage 

1 1/4 cups shredded carrot 

1 cup thinly sliced red bell pepper 

1 cup thinly sliced Vidalia or other sweet onion 

1/4 cup thinly sliced scallions (about 1 scallion)

Step 1

Combine sugar, water, vinegar, celery seeds, mustard seeds, and salt in a medium saucepan; bring to a boil over high, stirring occasionally. Boil 1 minute.

Step 2

Combine cabbage, carrot, bell pepper, and onion in a large bowl. Pour hot vinegar mixture over slaw mixture; cover with plastic wrap, and chill at least 12 hours or up to 7 days. Sprinkle with scallions just before serving.

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SPICY PEPPER JELLY COLESLAW

 Spicy Pepper Jelly Coleslaw Recipe

Active Time Total Time Yield

20 Mins 20 Mins Serves 6

By PAM LOLLEY AND ROBBY MELVIN June 2019

It’s not illegal to have a cookout without coleslaw on the table, but it might as well be. This summertime staple is always expected and goes with just about anything on the menu, but after making it once or twice a season, it can seem a little boring. So we kicked things up with a hot- and-sweet coleslaw with thinly sliced napa cabbage and bell peppers, fresh cilantro, red onion and a dressing made with pepper jelly, lime juice, and cayenne pepper. This side dish will not only add color to your table, the lively, crunchy mix of ingredients tastes great too. When making the vinaigrette, make sure to choose a red pepper jelly, not green. Green will taste fine, but it won’t look very nice!

   Ingredients

4 cups shredded napa cabbage (from 1 head cabbage)

How to Make It

Toss together cabbage, bell peppers, onion, and cilantro in a bowl. Whisk together pepper jelly, oil, lime juice, salt, cayenne, and black pepper in a small bowl. Add to cabbage

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 1 cup thinly sliced red bell pepper (from 1 bell pepper)

1 cup thinly sliced yellow bell pepper (from 1 bell pepper)

1/2 cup thinly sliced red onion (from 1 onion)

1/2 cup chopped fresh cilantro

1/4 cup red pepper jelly

3 tablespoons olive oil

2 tablespoons fresh lime juice (from 1 lime)

1 1/2 teaspoons kosher salt

1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper

mixture; toss until well coated.

           

BEST BARBEQUE COLESLAW

 Best Barbecue Coleslaw

Yield

8 to 10 servings

By DYLAN PEACOCK, BIRMINGHAM, ALABAMA October 1997

SOUTHERN LIVING

The name says it all! This is our best coleslaw recipe that pairs perfectly with your favorite style of barbecue.

   Ingredients

2 (10-ounce) packages finely shredded cabbage

1 carrot, shredded

1/2 cup sugar

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 cup mayonnaise

1/4 cup milk

1/4 cup buttermilk

2 1/2 tablespoons lemon juice

1 1/2 tablespoons white vinegar

How to Make It

Step 1 Combine cabbage and carrot in a large bowl.

Step 2 Whisk together sugar and next 7 ingredients until blended; toss with vegetables. Cover and chill at least 2 hours.

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 SeleneB's Review

GrandmaDena

September 01, 2014

This coleslaw recipe is perfectly simple and a great addition to a smoked or BBQ meal. I took the suggestion to use a little less sugar and added chopped smoked almonds.

peanut3149's Review

peanut3149

August 06, 2011

Great flavor. Followed instructions to lower sugar.

Cristy's Review

SeleneB

June 06, 2010

I will definitely make this coleslaw again. I tweaked recipe a bit by adding grated onion, celery seed, and more pepper. I agree with others..a little on the sweet side. I will cut back on the sugar next time.

   

 halfbakedcake's Review

halfbakedcake

February 27, 2010

I've been looking for a coleslaw recipe like this for years. It was a touch on the sweet side for me, so I'll probably drop the sugar back by a TBS or so next time, but overall it was really good.

GrandmaDena's Review

itsgigi

February 04, 2010

The best ever coleslaw recipe. I did add some garlic powder and a little grated onion. Took it to work to share and got rave reviews there too. Perfect with fried fish and barbecue sandwiches. Definitely would make it again, and again!

Carol39110's Review

Carol39110

August 05, 2009 N/A

   

 itsgigi's Review

Cristy

July 0

This is probably the best cole slaw recipe I have tried, and I have tried lots! It has just the right amount of sweet and tart, and if you add some pineapple tid-bits to it, it is that much better. I use this time after time and it is terrific!!!

    

GARLIC COLESLAW

Vincent's Famous Garlic Coleslaw

Prep
15 m

Ready In
1 h 15 m

"Tired of all the super sweet coleslaw dressings out there? Look no further! Caution - must LOVE garlic! This is a copycat recipe for the famous garlic coleslaw served at Vincent's seafood restaurant, a Dallas legend since 1968. Growing up, we had an Easter tradition of dinner at Vincent's every year. The coleslaw was my dad's favorite and became mine too! We still go there for Easter but I love being able to recreate this unique recipe at home anytime. Goes great with barbecue ribs, burgers, seafood steam pot, or just as a cool crisp snack. The longer it cures, the better it gets!"

Ingredients

1 medium head green cabbage, finely shredded

3 tablespoons finely chopped garlic

1 1/2 teaspoons kosher salt

1/3 cup grapeseed oil

1/3 cup mayonnaise

1/3 cup apple cider vinegar

1/4 teaspoon ground paprika

1/4 teaspoon ground white pepper

1/8 teaspoon white sugar

1/8 teaspoon celery seed

Directions

Place shredded cabbage into a large bowl.

Gather chopped garlic into a mound on a cutting board and pour salt over top. Using the flat side of a chef's knife, smash the garlic and salt together and transfer to a bowl. Whisk grapeseed oil, mayonnaise, apple cider vinegar, ground paprika, ground white pepper, sugar, and celery seed together with garlic mixture until dressing reaches a uniform consistency.

Pour dressing over shredded cabbage and toss to evenly coat. Press coleslaw down into the bowl using the back of a spoon or place another bowl on top. Cover and refrigerate for at least 1 hour. Stir before serving.

LAMB SHANKS

Lamb Shanks

Here’s the perfect centerpiece for your Easter dinner. For next-level flavor, try using Chateau Ste. Michelle Indian Wells Cabernet Sauvignonin the sauce and topping the meat with fresh, citrusy gremolata made with orange zest instead of the more traditional lemon. Served alongside mashed potatoesor polentaand paired with the Indian Wells Cabernet, this dish will have your family heading back for seconds.  

Hands-On Time

38 Mins 

Total Time 

2 Hours, 23 Mins 

Yield 

Serves 8 

INGREDIENTS

8 lamb shanks (about 6½ to 7 pounds), trimmed

Kosher salt and black pepper

3 tablespoons olive oil, divided

2 cups chopped onion

1½ cups chopped carrots

½ cup thinly sliced celery

8 large garlic cloves, minced 

1½ cups Chateau Ste. Michelle Indian Wells Cabernet Sauvignon 

1 cup unsalted beef stock

2 tablespoons tomato paste

2 (5- to 6-in.) rosemary sprigs

2 bay leaves

1 (14.5-oz.) can petite diced tomatoes

¾ cup chopped fresh flat-leaf parsley

1 tablespoon grated orange zest

1 medium garlic clove, minced

HOW TO MAKE IT

STEP 1

Preheat oven to 350°F.

STEP 2

Season lamb shanks generously with salt and pepper. Heat a large Dutch oven over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Add half of the lamb shanks; cook until browned all over, turning every few minutes, about 8 minutes total. Place browned lamb on a plate. Put remaining lamb into pan and repeat process. Set lamb aside.

STEP 3

Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion, carrots, celery, and minced garlic; sauté until vegetables soften, about 5 minutes. Add Chateau Ste. Michelle Indian Wells Cabernet Sauvignon to pan, scraping the bottom to loosen any browned bits. Boil for 5 minutes. Add beef stock, tomato paste, rosemary, bay leaves, and tomatoes to pan; bring to a boil. Season to taste with salt and pepper.

STEP 4

Nestle lamb shanks in the pan, overlapping as needed. Cover, place in the oven, and braise at 350°F until lamb is very tender, 1 hour 45 minutes to 2 hours. Discard rosemary sprigs and bay leaves.

STEP 5

Meanwhile, in a medium bowl, combine parsley, orange zest, the minced garlic clove, and salt and pepper to taste; toss well to thoroughly combine. Sprinkle over lamb before serving.

Upgrade your Easter meal with Chateau Ste. Michelle wine.