There are few side dishes I love more than coleslaw. Chop up some cabbage, mix it with mayonnaise, and you've got one tasty dish. Pretty much anything mixed with mayonnaise is going to be a winner, I suppose!
This version of slaw has a Mexican flair to it, with the addition of fresh cilantro, lime juice and jalapenos, as well as subbing sour cream for the mayonnaise. The result is a fresh, cooling and crunchy salad that goes perfectly with any Mexican-style meal, especially on some paleo fish tacos or even alongside a big bowl of chorizo guacamole and chicharrones! The sour cream adds a really wonderful tang, as well as providing a dose of gut-friendly bacteria--if you get the high quality, cultured kind!
Cilantro Lime Slaw
4 cups shredded green cabbage--about 1/2 head cabbage
2 cups fresh cilantro, chopped
1 fresh jalapeno, seeds removed and minced
4 cloves garlic, minced
1 tsp sea salt
pinch black pepper
1/4 cup lime juice (about 1 lime)
1/2 cup sour cream--use coconut cream to make non-dairy
2 Tbs apple cider vinegar
In a large bowl, combine the cabbage, cilantro, jalapeno and garlic.
In a separate small bowl, whisk together the salt, pepper, lime juice, sour cream and vinegar.
Pour over the vegetable mix and stir well to fully coat with the dressing.
Cover and refrigerate at least 1 hour before serving.