Honey Lime Coleslaw Recipes

FISH TACOS WITH HONEY LIME CILANTRO SLAW

Steps:

• In a medium or large bowl, combine green and white cabbage, cilantro, lime juice (start with 1 Tbsp), honey, salt and pepper. Taste and add additional lime juice or honey as desired. Stir to combine well and set aside until ready to serve. The salt and lime juice will help soften and break down the cabbage.
• In a small bowl, combine chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt. Place fish in a shallow container (or zip-tip bag). Pat dry with a paper towel or clean kitchen towel (this will help your seasoning mix stick). Rub with all of your seasoning blend, coating generously.
• Heat avocado oil in a medium skillet over medium heat. Working in batches so as not to overcrowd the pan, cook fillets 3-4 minutes per side or until fish is opaque and cooked through. Repeat with remaining fish. Gently separate cooked fish into small sections for tacos.
• To assemble your tacos, spoon slaw and fish into corn tortillas. Add your favorite extras, such as avocado slices, additional fresh cilantro, etc. Drizzle with tomatillo ranch, citrus avocado sauce, or a dollop of guacamole.

HONEY LIME COLESLAW

Steps:

• Mix all ingredients.
• Refrigerate for several hours.

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.

GINGER-LIME COLE SLAW

Steps:

• Chill cabbage, carrots, onions and cilantro.
• Combine and wisk lime juice, sugar, oil, ginger, salt and pepper to taste and red pepper (optional) in a small bowl.
• Place all other ingredients in a large bowl.
• Toss the salad with the dressing.
• Refrigerate salad 10 minutes before serving.

EMILY'S HONEY LIME COLESLAW

Steps:

• Whisk together the first 7 ingredients until smooth. Gradually whisk in oil until blended. Combine cabbage, carrots and green onions; toss with lime mixture to lightly coat. Refrigerate, covered, 2 hours. Sprinkle with cilantro.

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.

HONEY-LIME COLE SLAW

Steps:

• In a small bowl, stir together the first 3 ingredients until well bleded.
• In a separate bowl, combine the last 3 ingredients.
• Add the honey-lime dressing to cabbage mixture and toss until evenly coated.
• Chill before serving, if desired.