Meat Free Monday: Lime & Jalapeno Slaw

This recipe is one of my “go-to” recipes for cookouts, clam bakes, picnics, etc… In planning my menu for the upcoming holiday weekend – I did a quick search on ERTH to get the ingredients… and to my surprise it wasn’t on there. How had I not shared this one already??

Every time I make this dish, I get asked for the recipe – so I’m not exaggerating when I say it’s really good. It’s a perfect alternative to the typical mayo-heavy coleslaw… (Well, at least if your Southern, ’cause that’s how we make it). The lime and cilantro flavor give it a nice fresh/crisp taste… and the jalapenos give it a little kick.

If you’re like Angela and are not a big fan of spicy food – then omit the jalapeno or just reduce the amount. I always cut each jalapeno first and taste a bite to see how spicy it is before deciding exactly how many I’m going to add to the dish.

 Ingredients

• • 1/3 cup fresh lime juice
    
  • 1 teaspoon sugar
    
  • dash or two of salt
    
  • dash of ground black pepper
    
  • 3 tablespoons olive oil
    
  • 1/2 cup chopped red onion
    
  • 1/2 cup chopped fresh cilantro
    
  • 1 (16 oz) package cabbage-and-carrot coleslaw
    
  • 4 jalapeño peppers, chopped
    

Instructions

1. Combine first 4 ingredients in a large bowl, stirring with a whisk.
   

2. Gradually add olive oil, stirring constantly with a whisk.
   

   
   

3. Add onion, cilantro, and coleslaw.
   

   
   

4. Chop jalapeño (remove seeds). (I chop them one at a time to determine spiciness)
   

   
   

5. Add the jalapeños to onion mixture, and toss well to coat.
   

   
   

6. Cover and chill at least 1 hour.
   

Author’s note: This recipe is originally from Cooking Light magazine.