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Coleslaw in bowl with lime wedge

Cilantro Lime Slaw

As much as I love to cook, I love a good short cut that both saves me time and reduces food waste and my grocery bill. Bagged coleslaw mix is a hero in my book. I can’t think of an occasion where I would ever use a whole head of cabbage, so if I need it for a recipe I buy one of those colorful bags of perfectly shredded cabbage with little carrots mixed in. You can add this mix to stir frys, vegetable soups, and more—or you can make this amazing slaw to tuck into crispy fish tacos or to top burgers or pulled pork sliders.

5 minutes

SERVES 8

INGREDIENTS

1 cup plain Greek yogurt or mayonnaise (or a mix of the two) 1/2 cup fresh cilantro, finely chopped


1/4 cup lime juice


1/2 teaspoon ground cumin


1/2 teaspoon salt


1/4 teaspoon black pepper


2 garlic cloves, minced


3 green onions (aka scallions), sliced thin


1 (14-ounce) bag coleslaw mix (about 7–8 cups)

DIRECTIONS

In a large bowl, mix the Greek yogurt (or mayo), cilantro, lime juice, cumin, salt, black pepper, green onions, and garlic until combined. Mix in the coleslaw mix until it is evenly combined. You can add a teaspoon of adobo sauce (from canned chipotle peppers) to bump up the heat and flavor if you like.

COOKING TOGETHER

KIDS CAN:

● Measure and mix and chop.

● Wash the lime...smell it! Roll it on the counter before cutting it to make it juicier.


GROWN-UPS CAN:

● Encourage and help along the way.

A photo of Cheryl.

Cheryl Knecht Muñoz

Cheryl is the Founder and Owner of Sugar Beet Schoolhouse, a cooking school for kids and their families in River Forest, IL. As a chef, instructor, and working mom, she is passionate about growing, cooking, and sharing good food together.

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