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.
Cilantro Lime Mexi Slaw {dairy free}
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
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
Creamy Herb Dressing {dairy free}
Ingredients
- 1 cup raw cashews soaked in water for a few hours and rinsed; or soak in hot water for at least 10 minutes
- 1/3 cup water
- 1/2 teaspoon salt
- 1/3 cup lemon or lime juice 1 to 2 lemons or limes
- 1 cup spinach leaves fresh
- 1 cup dill fresh
- 1 green onion
Instructions
- Combine all the ingredients in a blender or food processor, and blend until creamy and smooth.
- Use this as a dressing for salads, as a dip, in sauces, etc. Store sealed in the refrigerator for a few weeks.
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