You can easily make a meal using coleslaw as the base, and of course as a side to a savory meal. Here’s a light and creamy cilantro lime Mexican-inspired coleslaw that is dairy free and oil-free. I use lime and cilantro together for a tangy herby flavor, and then some honey (or maple syrup) to counter the acidity and add a bit of sweetness to the slaw. I like things a bit on the sweet side, however adjust the honey to your taste.

I often eat this slaw with the additional of sliced avocado, diced green onions, hard-boiled eggs, and roasted beets. And of course you can add your choice of protein to make it your own.

You can add, swap, and replace a bunch of stuff here. For example, add thin slices of red bell pepper, minced jalapeño, or green onions. Swap the napa cabbage for white cabbage and swap the cilantro with some tender greens.

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Cilantro Lime Mexi Slaw {dairy free}

This is one of my go-to slaw recipes and it's so basic yet carries great flavor to pair with other sides or use it as a base for a meal.

You can swap and replace a bunch of stuff here. For example, add thin slices of red bell pepper, minced jalapeño, or green onions. Swap the nappa cabbage for white cabbage swap the cilantro with some tender greens.

To make this plant-based, replace the honey with maple syrup. For low carb/keto, replace the honey witth a low-carb sweetener.

Servings: servings

Calories: 77kcal

Ingredients

1/2 large red cabbage,sliced or shredded
1/2 large napa cabbage, sliced or shredded
2 cups cilantro leaves, chopped
1/4 cup creamy herb ranch dressing or other ranch dressing
1 tablespoon honey or a bit more if you like it sweet like I do
1 tablespoon lime juice about 1 small lime
pinch of salt

US Customary - Metric

Instructions

Combine all the ingredients in a large bowl and mix until well blended. Adjust the lime, honey, and salt to your liking
Store covered in the refrigerator for a few days.

Nutrition

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Creamy Herb Ranch Dressing {dairy free}

You can use any fresh greens here you'd like, I just happen to like the mild flavor of cilantro and parsley.

This dressing is thick, so feel free to thin in out a bit with more water until it reaches a consistency you like. If you're adding up to a 1/4 cup more water, I recommend adding up to 3 tablespoons of lemon juice (versus 2 tablespoons).

You can use lime juice in place of lemon juice.

Servings: tablespoons

Calories: 30kcal

Ingredients

1 cup raw cashews soaked in water for a few hours and rinsed; or soak in hot water for at least 10 minutes
3/4 cup water
1/2 teaspoon salt
2 to 3 tablespoons lemon or lime juice about 1 large lemon or lime
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/3 cup cilantro leaves
1/3 cup parsely leaves

US Customary - Metric

Instructions

Combine the soaked cashews and water in a high speed blender or food processor, and blend until creamy and smooth.
Add the lemon, salt, garlic powder, onion powder, cilantro, and parsley and pulse to mix it up.
Use this as a dressing for salads, as a dip, in sauces, etc. Store sealed in the refrigerator for a few weeks.