Emily’s Honey Lime Coleslaw
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 8 servings.
Here’s a refreshing take on slaw with a honey-lime vinaigrette rather than the traditional mayo. It’s a great take-along for all those summer picnics. —Emily Tyra, Milwaukee, Wisconsin
Ingredients
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1-1/2 teaspoons grated lime zest
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1/4 cup lime juice
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2 tablespoons honey
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1 garlic clove, minced
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon crushed red pepper flakes
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3 tablespoons canola oil
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1 small head red cabbage (about 3/4 pound), shredded
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1 cup shredded carrots (about 2 medium carrots)
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2 green onions, thinly sliced
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1/2 cup fresh cilantro leaves
Directions
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1.
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.
Nutrition Facts
1/2 cup: 86 calories, 5g fat (0 saturated fat), 0 cholesterol, 170mg sodium, 10g carbohydrate (7g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
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