Cilantro Lime Slaw is a jazzed-up take on coleslaw that will leave your taste buds doing a happy dance. You are going to love the spicy lime dressing in this crave-worthy slaw. It is the perfect side to any meal with a Mexican or Southwestern flair. I especially like this recipe served with Blackstone fajitas or grilled chipotle chicken.
If you have time, salt the cabbage and let it sit for 1 hour.
In a blender or jar combine lime juice, soy sauce sweetener, oil, ancho chile powder, salt, and pepper. Process or shake well to combine.
In a large bowl toss cabbage, scallions and cilantro with dressing. Taste and adjust the seasonings as desired. Gently toss in avocado just before serving.
Notes
Tips and Tricks
Shredding Cabbage
The Easy WayMy favorite way to prepare cabbage for coleslaw is to roll the stacked leaves crosswise and feed through a food processor that has a shredding disk.By HandOn a cutting board, quarter the cabbage and remove the core. Separate the quarters into stacks of leaves and flatten. Slice the stacks into thin shreds.
Salting Cabbage
The problem with cabbage is that it often becomes watery just a few hours after you make it. The reason for this is that cabbage contains a lot of water. To eliminate this issue, cut the cabbage and place it in a colander. Salt it generously and place the strainer over a bowl. Let it sit at room temperature for about an hour. Rinse and run through a salad spinner or blot dry.