Cilantro Coleslaw Recipes

FISH TACOS AND CILANTRO COLESLAW, 20 MINUTES MAX

Steps:

• Bake fish fillets according to package directions.
• Wrap the tortillas in aluminum foil and place them in the oven to heat.
• Or heat them at the last minute in a microwave in plastic wrap.
• Shred or chop the cabbage.
• In a medium bowl, combine the cabbage with all the remaining ingredients.
• Cut each hot fish fillet into 6-8 pieces, then pile into a hot tortilla with lots of slaw.

CILANTRO LIME COLESLAW

Steps:

• Combine coleslaw mix and cilantro in a serving bowl.
• Whisk olive oil, lime juice, cumin, cayenne pepper, garlic powder, salt, and black pepper together in a separate bowl until the oil emulsifies; pour over the coleslaw mixture.
• Cover the bowl with plastic wrap and refrigerate 1 to 2 hours. Garnish with sliced almonds to serve.

SAVOY, LIME AND CILANTRO COLESLAW

Steps:

• Shave the cabbage with a sharp knife or mandoline so you have thin ribbons. Cut the scallions long and on the bias so you have pieces similar in shape to the cabbage. Toss the cabbage, scallions and cilantro in a large salad bowl.
• Make the dressing by combining the sour cream, mayonnaise, sugar and the zest of the limes in a medium bowl. Season with salt and pepper and finish with a squeeze of lime juice. Pour the dressing over the cabbage mixture and toss to combine.

LIME CILANTRO COLESLAW

Steps:

• In small bowl combine lime juice, olive oil, sugar.
• Combine green onions, cilantro and coleslaw mix in a large bowl.
• Drizzle juice mixture over coleslaw mixture; toss well to coat.

CILANTRO SLAW

Steps:

• Combine the shredded cabbage in a bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, salt, black pepper and cayenne. Add more milk if you like the dressing a little thinner. Pour over the cabbage. Toss to combine.
• Just before serving, toss in the cilantro. Can mix the slaw up to 2 hours before serving.

CREAMY CILANTRO-LIME SLAW

Steps:

• Whisk mayonnaise, sour cream, 3 tablespoons lime juice, lime peel, chile, and garlic in large bowl. Stir in cilantro. Add cabbage and green onions; toss to incorporate evenly. Season with salt and pepper. Cover and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Season slaw with more lime juice, salt, and pepper, if desired, just before serving.

CILANTRO-LIME COLESLAW

Steps:

• Whisk mayonnaise, lime zest, lime juice, rice vinegar, garlic, sweet chili sauce, and sugar in a large bowl, stirring to dissolve sugar. Mix cilantro and red onion into dressing. Stir cabbage into dressing mixture, about 1 cup at a time, until all cabbage is coated.

CILANTRO COLESLAW (APPLEBEES COLESLAW RECIPE COPYCAT)

Steps:

• Mix together all ingredients into a large bowl and chill.
• Serve cold.

CILANTRO-LIME COLESLAW

Steps:

• In a large bowl, combine the coleslaw ingredients: shredded cabbage, shredded carrots, chopped cilantro, and sliced green onions.
• In a small bowl or jar, whisk together the dressing ingredients: olive oil, lime juice, honey, minced garlic, red pepper flakes, and salt. Pour as much dressing over the coleslaw as desired. The dressing is also delicious over a salad if you have have leftovers.
• Toss the coleslaw and dressing together. Serve the coleslaw over tacos, on sandwiches (a barbecue chicken sandwich is divine with this coleslaw), or serve as a side salad. The coleslaw may be prepped in advance and refrigerated, or used immediately after preparation.

CREAMY CILANTRO LIME COLESLAW

Steps:

• In a small bowl, whisk the sour cream, mayonnaise, lime zest and juice and season with salt and ground black pepper. Set aside.
• Place the slaw ingredients in a large bowl. Pour the slaw dressing and toss to combine. Adjust seasoning. Cover and chill for at least 20 minutes.

CILANTRO LIME SLAW

Steps:

• Combine the Greek yogurt, cilantro, lime juice, cumin, salt, black pepper, green onions, garlic and jalapeño (if using) in a blender or food processor*. Pulse briefly a few times until the mixtures is combined.
• Place the cole slaw mix in a large mixing bowl. Drizzle the sauce on top of the cole slaw, then toss until the mixture is evenly combined. Season with extra pepper and/or lime juice if needed.
• Serve immediately, or cover and refrigerate for up to 24 hours.