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
green cabbage, cored
red cabbage, cored
carrots, peeled and shredded
large bunch cilantro, leaves roughly chopped
limes, juiced (about 1/3 cup)
neutral oil, such as peanut or safflower
1 to 2 teaspoon
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.