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====== Parsley-Lime Coleslaw ======

/* Description */
I decided to make some pork tacos one night and I wanted something light and crunchy.  Pico de Gallo is a favorite, but I wanted something different, like maybe a coleslaw. I looked up a few recipes, found a couple that didn't contain mayo or yogurt, and came up with this. While this is good as a simple side, I think it is fantastic as a crunchy lightness on a meaty pork or steak taco.


<WRAP right>{(rater>id=100|name=Parsley Lime Coleslaw|type=rate|headline=off)}</WRAP>

|**Preheat:** °|**Yield:** 4-6 servings||
|**Prep:** 0:15|**Wait:** 1:00|**Cook:** 0:00|

====== Ingredients ======
Slaw:
  * 1 lb Cabbage, shredded
  * 1 Carrot, shredded
  * 1 bunch Scallions, white part mostly, sliced thin
  * 1/2 bunch Italian Parsley, minced

Dressing
  * 1 clove Garlic, pressed
  * 1 Lime, juiced and zested
  * 1 TBSP Rice Vinegar
  * 1 TBSP Honey
  * 1/4 (or more) Jalapeño, seeded, ribbed, and minced
  * 1/8 tsp Salt


====== Directions ======
  - Mix the dressing together and let sit for an hour or so, if possible.  This will let the flavors combine and take some of the harshness out of the garlic.
  - Toss with with the slaw vegetables and serve.

====== Notes ======
Adapted from: https://livesimply.me/cilantro-lime-coleslaw-for-tacos-sandwiches-or-a-side-salad/

/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
/*
====== Nutrition ======
|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
*/



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