I realized I had only been posting dessert recipes and thought maybe Y’all would like to see some real food for a change. Oh, I’ve been cooking up plenty of meat and potatoes but capturing photos has been eluding me. I loved this coleslaw and knew I had to share it. I’m not sure if I have mentioned before, but growing up my Grandparents owned a catfish restaurant that my folks took over when I was about 15. My brother and I worked at the restaurant after school to help out. One of my jobs was to make the coleslaw. I’ve wondered sometimes how many pounds or tons of coleslaw that I’ve made. We had a big shredding machine that we pressed the cabbage and carrots through, like an industrial food processor of sorts. I consider that I have shredded my share of cabbage and carrots, so I always by the pre-shredded slaw mix in the bag. It saves me a little time and it’s good. This is a little different spin on coleslaw than I usually make but it turned out really flavorful and my son declared that I always make the best slaw. He knows how to make me smile! Slaw goes so well with so many different kinds of meals. I love to serve it with fish, on my barbecue sandwiches and with fried chicken to name a few. What’s your favorite side dish?
Creamy Cilantro Lime Coleslaw
- 14 oz slaw mix
- 1/4 cup cilantro, chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup milk
- juice from 1/2 lime about 1 tablespoon
- 2 tablespoons sugar
- 1/2 teaspoon garlic salt
Mix slaw mix and cilantro together in a large bowl, set aside.
In a medium size bowl, add mayo, sour cream, milk and lime juice and whisk together until smooth. Whisk in sugar and garlic salt. Pour over slaw mix, stirring until cabbage is well coated. Cover and refrigerate for at least 3o minutes, stir again before serving.