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A bowl of cabbage slaw featuring shredded green and purple cabbage mixed with chopped spring onions.

Cabbage Slaw with Spring Onion and Lime

WTBBQ
This cabbage slaw with spring onion and lime brings crisp texture, cool freshness and a tangy creamy dressing to rich barbecue meals. It is especially good with sticky pork ribs, spicy glazes and any plate that needs a sharp crunchy contrast.
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Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Side Dish
Cuisine European
Servings 4 Servings
Calories 105 kcal

Ingredients
  

  • 400 g white cabbage finely shredded
  • 100 g red cabbage finely shredded
  • 4 spring onions finely sliced
  • 1 medium carrot peeled and grated
  • 120 g Greek yoghurt
  • 2 tbsp mayonnaise
  • 2 tbsp lime juice
  • 1 tsp lime zest
  • 1 tsp honey
  • 1 tbsp extra virgin olive oil
  • 1 tsp Dijon mustard
  • ½ tsp fine sea salt
  • ¼ tsp cracked black pepper

Instructions
 

Prep the vegetables

  • Finely shred the white cabbage and red cabbage. Slice the spring onions thinly and grate the carrot. Add everything to a large bowl.

Make the lime dressing

  • In a separate bowl, whisk together the Greek yoghurt, mayonnaise, lime juice, lime zest, honey, olive oil, Dijon mustard, salt and black pepper until smooth.

Dress the slaw

  • Pour the dressing over the shredded vegetables and toss thoroughly until everything is lightly but evenly coated.

Rest briefly

  • Leave the slaw to sit for 10 to 15 minutes before serving. This gives the cabbage a chance to soften slightly while keeping plenty of crunch.

Taste and adjust

  • Taste the slaw just before serving. Add a little extra lime juice if it needs brightening, or a pinch more salt if the flavours feel flat.

Notes

White cabbage is the backbone here because it stays crisp and juicy without becoming watery too quickly. I add a little red cabbage for colour and a slightly firmer bite, though I keep the balance in favour of white because I want the slaw to feel light and fresh rather than dense and chewy.
Greek yoghurt gives the dressing a gentle creamy tang without making it taste heavy or overly rich. I still add a little mayonnaise because it rounds the whole thing out and helps the dressing cling properly. Lime needs to taste bright, not timid, so fresh juice is worth using. Bottled stuff tends to flatten everything a bit.

Nutrition

Calories: 105kcalCarbohydrates: 8gProtein: 3gFat: 7gSaturated Fat: 1.6gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 3.2gCholesterol: 6mgSodium: 255mgPotassium: 240mgFiber: 2.3gSugar: 5gVitamin A: 2450IUCalcium: 72mgIron: 0.7mg
Keyword barbecue side, cabbage slaw, crunchy salad, lime dressing, spring onion
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