Parsley-Lime Coleslaw
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.
{(rater>id=100|name=Parsley Lime Coleslaw|type=rate|headline=off)}
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
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