Key Lime Coleslaw

Use our Key Lime White Balsamic Vinegar in a dressing for coleslaw! Serve your Key Lime Coleslaw as a side dish or as a topping for sandwiches, tacos, or burgers. Enjoy the zesty and vibrant flavors of this delightful coleslaw with a twist!

For the Coleslaw:

• 4 cups green cabbage, thinly sliced
• 2 cups purple cabbage, thinly sliced
• 2 medium carrots, grated
• 1/2 cup fresh cilantro, chopped

For the Key Lime Dressing:

• 1/4 cup Key Lime White Balsamic Vinegar
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper to taste

Instructions:

1. In a large mixing bowl, combine the green cabbage, purple cabbage, grated carrots, and chopped cilantro. Toss them together to create a colorful and textured base for your coleslaw.
2. In a separate mixing bowl, prepare the zesty Key Lime Dressing. Start by whisking together the Key Lime White Balsamic Vinegar, mayonnaise, Dijon mustard, and honey until well combined.
3. While continuing to whisk, slowly drizzle in the extra-virgin olive oil to emulsify the dressing. This will create a creamy and smooth consistency.
4. Taste the dressing and adjust the seasoning with salt and freshly ground black pepper to suit your preferences. You can also add a touch more honey if you desire a sweeter profile.
5. Pour the Key Lime Dressing over the prepared coleslaw mixture in the large mixing bowl.
6. Gently toss the coleslaw with the dressing to ensure it’s evenly coated. Be mindful not to over-mix, as you want to preserve the texture of the vegetables.
7. Once the coleslaw is thoroughly dressed, cover the bowl and refrigerate it for at least 30 minutes to allow the flavors to meld and the vegetables to marinate in the zesty dressing.
8. Just before serving, give the coleslaw a final toss to refresh the flavors and textures.
9. Garnish with additional cilantro leaves for a burst of freshness.