Jalapeño Lime and Coriander Deli Coleslaw Salad
With lime, jalapeño and coriander running through crisp cabbage, this slaw brings brightness and a clean kick to the barbecue table. It’s especially useful for tacos, wraps, grilled chicken, pork shoulder and prawns when a cooler side still needs a bit of attitude.
Ingredients
- 420 g white cabbage finely shredded
- 80 g red cabbage finely shredded
- 1 medium carrot grated
- 1 jalapeño finely sliced
- 25 g fresh coriander roughly chopped
- 3 spring onions finely sliced
- 45 g mayonnaise
- 35 g Greek yogurt
- 2 tbsp lime juice
- 1 tsp lime zest
- 1 tsp honey
- 1 tsp apple cider vinegar
- 1/2 tsp fine sea salt
- 1/2 tsp black pepper
Instructions
Prep the cabbage and vegetables
- Finely shred the white cabbage and red cabbage, then place them in a large mixing bowl. Grate the carrot, slice the jalapeño and spring onions, and add them to the bowl.
Chop the herbs
- Roughly chop the coriander and add it to the vegetables. Keep a small pinch back if you want a fresh scatter on top before serving.
Make the lime dressing
- In a separate bowl, whisk together the mayonnaise, Greek yogurt, lime juice, lime zest, honey, apple cider vinegar, sea salt and black pepper until smooth.
Toss the slaw
- Pour the dressing over the cabbage mixture and toss thoroughly. Lift from the bottom of the bowl so the herbs and jalapeño are distributed evenly through the slaw.
Let it settle briefly
- Leave the slaw for 10 minutes, then chill for 15 to 20 minutes. This short rest softens the cabbage slightly and lets the lime run through the whole bowl.
Taste and finish
- Taste before serving. Add another squeeze of lime for extra sharpness, or a pinch more salt if the flavour feels flat. Serve cold with barbecue.
Notes
Using mostly white cabbage keeps the slaw tender enough for sandwiches and tacos, while the smaller amount of red cabbage adds colour and a slightly firmer bite. I like that mix because it looks lively without becoming too dense. Carrot is doing a quiet job here. It softens the sharper edges of lime and chilli and gives the bowl a bit of sweetness.
Jalapeño varies, so taste it before using the whole thing. Some are grassy and mild, others catch up with you quite quickly. I usually remove the seeds if I want a friendlier bowl for a mixed crowd, though I leave them in when the rest of the barbecue is already built around heat. Fresh coriander is essential here. It gives the slaw that unmistakable green freshness that dried herbs simply can’t imitate.
Nutrition
Calories: 96kcalCarbohydrates: 7gProtein: 2gFat: 7gSaturated Fat: 1.3gPolyunsaturated Fat: 2.8gMonounsaturated Fat: 2.2gCholesterol: 6mgSodium: 305mgPotassium: 246mgFiber: 2.9gSugar: 4gVitamin A: 2520IUCalcium: 59mgIron: 0.8mg
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