Print

Creamy Chile-Lime Coleslaw

A crunchy and zesty coleslaw that brings a delightful kick with every bite, perfect for summer barbecues.

Ingredients

Scale
  • 1 small head of green cabbage, shredded
  • 1 cup carrots, shredded
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons lime juice
  • 12 tablespoons chiles (jalapeños or serranos), finely chopped
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper to taste

Instructions

  1. Shred the cabbage and carrots.
  2. Mix the mayonnaise, sour cream, and lime juice together in a bowl until creamy.
  3. Add the finely chopped chiles to the mixture.
  4. Toss in the shredded cabbage and carrots, mixing gently.
  5. Season with salt and pepper, then adjust to taste.
  6. Let it chill in the refrigerator for at least 30 minutes.
  7. Serve and enjoy your coleslaw!

Notes

This coleslaw can be made ahead of time and is even better the next day.

Nutrition

Keywords: coleslaw, creamy coleslaw, side dish, summer recipe, crunchy salad