Eating a colorful dish like this summer slaw is a feast for both your eyes and your taste buds. Because it’s a lighter version than the traditional mayonnaise coleslaw, I think it’s just fine to have seconds!
Ingredients
- ½ C fresh lime juice, plus more to taste
- Zest of 1 lime
- ¼ C honey
- 2 T coarse-grain Dijon mustard
- 1 t. dried red pepper flakes, more if desired
- 3 T chopped cilantro
- ¾ t. kosher salt, more to taste
- ¼ t. freshly ground black pepper
- 4 T extra-virgin olive oil
- 1 medium head red cabbage
- 1 medium head green cabbage
- 2 yellow bell peppers
- 3 green onions, trimmed and cut into 1″ sections
- 2 T toasted sesame seeds
Preparation
- Combine lime juice, lime zest, honey, mustard, cilantro, red pepper flakes, salt, pepper, and olive oil in a large glass bowl; whisk well to blend.
- Remove outer leaves of cabbages, quarter the cabbages lengthwise, and remove the tough core. Slice quarters thinly to yield 7 cups. Slice bell peppers into strips ¼” wide and 2″ long.
- Toss cabbages, peppers, green onions, and sesame seeds with the dressing. Taste and, if desired, add extra lime juice, salt, and red pepper flakes. Cover and refrigerate at least 2 hours. Bring to room temperature 30 minutes before serving.
