| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 8 servings |
Ingredients
- 1/3 cup fresh lime juice
- 1/2 teaspoon ground cumin
- 2 cloves garlic, chopped
- Few dashes Bobby Flay’s Hot Sauce, or your favorite
- 1/2 cup olive oil
- 3 carrots, peeled and shredded
- 1 medium head green cabbage, shredded
- 1 red bell pepper, julienned
- 1 red onion, thinly sliced
- 1/2 cup chopped fresh cilantro
- Salt and pepper
Instructions
- For the dressing: Place all ingredients in a blender and blend until smooth.
- For the slaw: Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste.
Nutrition Facts
| Total Fat | 13.5 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 0 milligrams |
| Sodium | 171 milligrams |
| Carbohydrates | 13 grams |
| Dietary Fiber | 4.5 grams |
| Protein | 2 grams |
| Sugar | 7 grams |
Reviews
It was just what I was looking for. Easy and flavorful. And no mayonnaise. Lasts longer in the fridge that way. I also added a few chopped up Chile peppers for spice. Yumm
So simple and flavorful. Great side with fish and chicken. Good coleslaw recipe for those that don’t want a mayo based dressing. Added small can of drained pinapple because I love pinapple.
Family favorite after adding a little mayo
We love this recipe. Made it without carrots to lower the carbs.
Delish but took 4-1/2 limes just to get 1/3 c!!!!
Delicious!
I thought this was very good. I did add some apple cider vinegar, I’m not sure why it’s called vinaigrette without vinegar.
When we run out of fermented curtido, this slaw fills in deliciously. Not only for taco night, but we use it in scrambled eggs or add some canned tuna for a quick meal. I do cut the olive oil down to 2TBSP, and sub brined peppers (Anaheim, jalapeno, or other) for the hot sauce.
This is very good on its own and even better inside a fish or pulled chicken taco.