Welcome to a refreshing twist on a classic side dish! This Zesty Ginger Lime Cole Slaw is a vibrant, flavorful addition to any meal, perfect for when you want something crisp and tangy to balance out richer dishes. The blend of ginger and lime gives it a unique kick that will have your taste buds dancing.
The core of this slaw is the humble green cabbage, which provides a hearty crunch and soaks up all the delicious flavors. Shredded carrots add a pop of color and natural sweetness. Fresh cilantro lends a hint of herbal freshness, while green onions offer a mild bite. The dressing is where the magic happens: fresh ginger brings zing, lime juice adds a bright tartness, and mayonnaise gives a creamy texture. Honey balances the tartness with a touch of sweetness, apple cider vinegar provides depth, and salt and black pepper round out the flavors.
This slaw is a fantastic companion to grilled meats like chicken or pork. It’s also delightful as a topping on fish tacos, adding a refreshing crunch. For a vegetarian option, serve it alongside a hearty bean burger or inside a wrap with falafel.
Start by gathering all your veggies. Grab a large bowl and toss in the shredded cabbage, shredded carrots, chopped cilantro, and sliced green onions. Mix them up with your hands or a large spoon to distribute everything evenly.
Next, in a separate small bowl, combine the dressing ingredients. Grate your fresh ginger finely — I find that a microplane grater works wonders here. Add the lime juice, mayonnaise, honey, apple cider vinegar, salt, and black pepper. Whisk these together until smooth and well combined. You want a dressing that's creamy yet tangy with a hint of sweetness.
Pour the dressing over your cabbage mixture. Use tongs or your trusty spoon to toss everything together. Make sure every strand of cabbage and every slice of carrot is well-coated. This is where your slaw gets its zing!
Once mixed, cover the bowl and pop it in the fridge for at least 30 minutes. This resting time allows the flavors to meld together beautifully and the cabbage to slightly soften while retaining its crunch.
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