Description

This bright, creamy slaw is a quick side that pairs beautifully with tacos, grilled meats, or anything that could use a hit of crunch and tang. The dressing leans slightly sweet, with honey and lime balancing the richness of mayo (or Veganaise, if you prefer). Use packaged broccoli slaw for ease, or finely chop green and red cabbage for a more traditional base.

Ingredients

Units

For the slaw

1 (12-ounce) package broccoli slaw mix or cabbage slaw mix, or 4 cups finely chopped green and red cabbage
1/2 cup chopped fresh cilantro

For the dressing

1/3 cup mayonnaise or Veganaise
1 1/2 tablespoons honey or white sugar
2 tablespoons fresh lime juice
2 teaspoons apple cider vinegar
1/4 teaspoon fine sea salt
Freshly ground black pepper, to taste

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Instructions

In a medium bowl or jar, whisk together the mayonnaise, honey, lime juice, vinegar, salt and a few grinds of black pepper until smooth and creamy. Cover and refrigerate until ready to use.
Just before serving, combine the slaw mix and chopped cilantro in a large bowl. Pour the dressing over and toss until evenly coated. Let the slaw sit for a minute or two — the vegetables will soften slightly and the dressing will cling better as it rests.

Notes

The slaw is best served fresh, but it will keep in the refrigerator, covered, for up to 3 days. Expect a bit of liquid to accumulate as it sits; give it a quick toss before serving.