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Emily’s Honey Lime Coleslaw

Total Time

Prep: 20 min. + chilling

Makes

8 servings

Here’s a refreshing take on slaw with a honey-lime vinaigrette rather than the traditional mayo. It’s a great take-along for all those summer picnics. —Emily Tyra, Milwaukee, Wisconsin
Emily's Honey Lime Coleslaw Recipe photo by Taste of Home

Ingredients

  • 1-1/2 teaspoons grated lime zest
  • 1/4 cup lime juice
  • 2 tablespoons honey
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 3 tablespoons canola oil
  • 1 small head red cabbage (about 3/4 pound), shredded
  • 1 cup shredded carrots (about 2 medium carrots)
  • 2 green onions, thinly sliced
  • 1/2 cup fresh cilantro leaves

Directions

  1. Whisk together the first 7 ingredients until smooth. Gradually whisk in oil until blended. Combine cabbage, carrots and green onions; toss with lime mixture to lightly coat. Refrigerate, covered, 2 hours. Sprinkle with cilantro.

Nutrition Facts

1/2 cup: 86 calories, 5g fat (0 saturated fat), 0 cholesterol, 170mg sodium, 10g carbohydrate (7g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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