Pulled chicken, like this shredded barbecue chicken recipe from earlier today, all but begs for a good slaw to go alongside. Here's one of the simplest yet most colorful slaws I know how to make. It only has a few ingredients, and a bright, fresh flavor of lime and cilantro!
Really, nothing could be simpler — especially when you're talking about such a colorful, crunchy salad. I will admit that this is one of the few recipes in my kitchen that really does invoke the food processor, though. It's so quick and easy to shred the vegetables, and it makes it worth it to haul out that big machine. But if you don't have a food processor, no problem. Shred everything on a box grater, or by hand with a knife. (Carrots can be whittled down into thin shreds with a peeler, too.)
The dressing on this is ultra-simple, too; it depends on fresh limes and a neutral oil. I feel that a good salad dressing needs just a touch of sweetness, so I add some sugar, but feel free to substitute a smaller amount of honey or agave.
It's fresh, crunchy, and it lasts pretty well in the fridge for a few days. So make a big batch and top it with chicken or tofu for lunch — colorful!
Tri-Color Slaw with Lime Dressing
Serves 8 at least
1/2 head green cabbage, cored
1/2 head red cabbage, cored
1 pound carrots, peeled and shredded
1 large bunch cilantro, leaves roughly chopped
3 limes, juiced (about 1/3 cup)
2/3 cup neutral oil, such as peanut or safflower
1 to 2 teaspoon sugar
Kosher salt and freshly ground pepper
Shred the cabbage finely in using a chef's knife, a mandoline, or a food processor's shredding blad. In a very large bowl, toss together the shredded cabbage with the shredded carrots and chopped cilantro.
Whisk the lime juice and oil together in a bowl or measuring cup, and whisk in the sugar. Toss with the slaw, and season generously with salt and pepper (it may need more than you think it will at first, and this salad definitely needs its salt!).
Best served within a day or two, cold from the fridge, but you can refrigerate it for up to 3 days or until it loses its crispness.
More Slaw Recipes from The Kitchn • Crunchy Peanut Slaw • Broccoli Slaw • Kale Slaw with Peanut Dressing • Kohlrabi Slaw • Root Vegetable Slaw With Orange-Cumin Dressing
(Images: Faith Durand)
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Comments (13)
Oh. My. Word. That looks delicious.
Thanks for sharing, Faith! Will absolutely be making this + the pulled BBQ chicken for dinner/lunch next week. Seems appropriate with all this beautiful NYC weather we've been having :)
Beautiful. Thanks for the suggestion to top with chicken or tofu to make a meal. I totally should be able to figure that out for myself, but, you know.
think this would be good with a sesame oil instead of a neutral oil?
This dressing sounds delicious.
Wow that looks amazing! We would love it if you could share that with our foodie community on Momtrends! http://www.momtrends.com/2012/03/crockpot-stuffed-apple-french-toast/
That sounds like it would go great with a fish taco. I must give this recipe a try next time I make them.
http://imaginarybeginnerchef.wordpress.com
can't wait to make this :) good for pot lucks!
Oh my ...way to bust me out of my veggie boredom! Beautiful dish! Thanks so much for practically planning my meals this week with this slaw & this post:
Tilapia breaded & baked one night & in tacos the next
Shrimp stir-fried with this slaw & cilantro-lime rice or broiled & in a pita
Leftovers would make a yummy soup/gumbo (to be frozen if tired of everything)
This reminds me of a much less colorful Asian slaw that calls for vinegar instead of juice & includes peanuts.
I made this yesterday for dinner along with the shredded BBQ chicken. It was AMAZING! Love it. Just the perfect light slaw to go with it. And the BBQ chicken was heavenly. I made it in the oven. Bravo Faith!
things to remember: recipes this simple are extraordinarily adaptable: thinly slice a serrano or similar hot greet chili, change salt for a spot of fish sauce and rough chopped peanuts and it becomes Thai. Sesame oil, mirin exchanged for sugar, soy for the salt, and sesame seeds, leave out the cilantro and it becomes Japanese. A tablespoon of finely minced onion and freshly ground white pepper--more than you think you would need so it becomes the dominant flavor--with a sprinkle of sesame seeds is great variation that shifts the entire thing more than you would expect. A tablespoon of finely minced onion, some grated parmesan, and chopped hazelnuts and leave the sugar out of the dressing is a favorite variation for me. Sometimes I will vary that variation with the addition of a tablespoon of dijon mustard in the dressing.
I am single, so I shred the veg in similar proportions, but in the amount I wish to eat in a sitting as the cabbage left on the head will stay fresh longer than the shredded--and I can enjoy all these variations as is appropriate with the other part of the meal. If you want to eat the salad before it has marinated in the dressing for an hour, scrunch the shredded cabbage, and rub it roughly in your palm after just adding the salt. After you've added the dressing--presto magico--it has the texture of a slaw that has been marinated. Oh, and I love garbanzo beans as the veg version of protein way more than fake tofu chicken product. I guess I eat slaw a lot. It is cheap, delicious, healthy if you dress it that way, and can be adjusted so it goes with nearly everything.
This recipe is absolutely amazing. I've made it for about 4 potlucks/dinners with friends/cookouts/etc, and every time it is a HUGE hit. I use a tad more lime than the recipe calls for as I like my slaw a little more tangy than some, but otherwise, I wouldn't change a thing. It's so light and refreshing!
joining the fandom - this makes the best slaw ever. Made it fora a BBQ two weeks ago - it was a huge hit, and I can't stop thinking about it. Will be making it again very soon.