Nobody likes sweaty coleslaw.
I mean I definitely don’t like sweaty coleslaw…cold coleslaw that pairs well with the warm protein on my tacos, yes. Sweaty, no.
To follow suit with the sharing of my favorite Taco Tuesday/Cinco De Mayo themed meal of Blackened Fish Tacos, I wanted to also share with you the secret to the perfect taco…the COLESLAW!
Seriously, have you every had bad coleslaw on a taco? It completely ruins the meal. If it isn’t crispy & too mushy, the taco falls apart. Not a good time my friends, not a good time.
How to make the perfect Light & Creamy Cilantro Lime Coleslaw:
To begin, we want to make the coleslaw “cream” base.
To do this you want to add avocado mayonnaise, plain greek yogurt, lime juice, salt, pepper & sugar into a bowl.
Cooking Tip: Substitute regular mayo for the avocado version to cut calories, carbs & fat!
Stir everything together until it is well mixed. You want this to be smooth & creamy.
Next, add your shredded cabbage and freshly cut cilantro into the bowl.
Stir everything together until cabbage is well coated in your cream base.
Once your Cilantro Lime Coleslaw is mixed, place the bowl into the refrigerator to chill until you need it.
This light Cilantro Lime Coleslaw is my favorite because it stays crisp. If you don’t use it all the first night, no problem. Throw it into a strongly sealed container & pull it out the next day for leftovers. The cabbage stays fresh & you will be one happy camper!
- 6 cup shredded cabbage
- 1/3 cup avocado mayonaise
- 1/3 cup plain greek yogurt
- 1/4 cup fresh cilantro, diced
- 1 1/2 tbsp fresh lime juice
- 1 tbsp sugar
- a pinch of salt & pepper for taste
Into a large bowl combine avocado mayo, greek yogurt, lime juice, sugar, salt and pepper.
Mix all ingredients together until thick cream sauce is formed.
Add cabbage and freshly diced cilantro into the bowl.
Stir everything together until cabbage is well coated.
Place in the refrigerator to chill until needed.