Cilantro-Lime Coleslaw

Coleslaw is believed to have originated in the Netherlands, where it was traditionally made with cabbage and vinegar. The addition of mayonnaise became popular in the United States in the 18th century.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 9.

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Easy

Cilantro-Lime Coleslaw

Cooking Method: Mixing Cuisine: American, Mexican Courses: Lunch, Salad, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Beginner Prep Time 15 min Rest Time 30 min Total Time 45 mins

Servings: 4 Calories: 600

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Cabbage
• 2 medium Carrots
• 1 cup Cilantro
• 2 juice of Lime
• 0.5 cup Mayonnaise
• 0.5 cup Greek yogurt
• 1 tablespoon Honey
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. Shred the cabbage and carrots, and chop the cilantro.
2. In a large bowl, combine the cabbage, carrots, and cilantro.
3. In a separate bowl, whisk together the lime juice, mayonnaise, Greek yogurt, honey, salt, and black pepper.
4. Pour the dressing over the cabbage mixture and toss until well coated.
5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Serve chilled and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 15g5%

Sugars 10g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.