Rating: 5 stars
164 Ratings
  • 5 star values: 142
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0

This recipe is very flexible, meaning that I rarely remember to put all of the same ingredients/proportions in twice, and it still tastes great.

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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk mayonnaise, lime zest, lime juice, rice vinegar, garlic, sweet chili sauce, and sugar in a large bowl, stirring to dissolve sugar. Mix cilantro and red onion into dressing. Stir cabbage into dressing mixture, about 1 cup at a time, until all cabbage is coated.

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Cook's Note:

Taste the dressing before adding the vegetables; tweak dressing ingredient amounts if desired, based on what you're serving with the slaw. For Asian wonton tacos, for instance, I add more sweet chili sauce and rice vinegar. For fish tacos, I usually add more lime rind and juice. Sometimes I supplement some of the mayo with sour cream. You can use chopped green chili in place of the sweet chili sauce. If you choose to do this, double the amount of sugar. The lime rind is not essential. You can omit it if you only have bottled lime juice on hand.

Nutrition Facts

189 calories; protein 0.9g; carbohydrates 5.6g; fat 18.8g; cholesterol 9mg; sodium 163.9mg. Full Nutrition
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