Nothing says summer side dish more than coleslaw, and there are so many tasty takes on it! My Crunchy Cabo Coleslaw adds vibrant color and a limey-spicy bite to your special summer events . . . or any ole night.

Read on to get the recipe and all the deets!

First, let me say, you COULD buy a bag of pre-shredded coleslaw mix to save time, but actually it’s ridiculously easy and surprisingly fast to do it yourself (plus it’s so much cheaper, because cabbage is like $0.50 a pound, if that). Plus, the greens and the purples in the cabbage are much more alive, not faded like the bag mixes (which I sometimes think might not include the choicest parts of the veggies). Even bagging the “bagged” produce and chopping your own, this is still a 10 minute side dish!

You will have leftover cabbage if you buy them whole, so save the shredded extras as an easy way to boost your vegetable intake later in the week.  All cabbage types are super low in calories, an excellent source of dietary fiber (fills you up and helps with digestion), and loaded with high vitamins levels, especially C and K.

Crunchy Cabo Coleslaw recipe comes together in a snippity-snap after you’ve washed, shredded and taken for a spin in the salad spinner to dry. Slice up radishes and jicama and toss together with the cabbage. If you don’t have jicama available for this red cabbage and jicama coleslaw, then an apple will suffice, however, it will oxidize and turn brown eventually – so best when the salad is to be eaten soon.

In a small bowl, you’ll whisk together lime juice and zest, Greek yogurt and the other ingredients together/  Dress the colorful coleslaw and serve – it’s excellent as the  Mexican side dish to grilled seafood, in fish tacos, on a burger or paired with barbeque.

What are you doing this weekend? Do you pass on coleslaw . . or are you passionate about it? Please share in the comments – XOXO, Jennifer 

5 from 6 votes

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Crunchy Cabo Coleslaw

Prep Time

10 mins

Total Time

10 mins

 

Upgrade classic coleslaw with this bright, light and limey dish, finished in 10-minutes for easy summer entertaining.

Course: Salad, side

Servings: 4 servings

Ingredients

• 3 cups shredded purple cabbage
• 3 cups shredded Napa cabbage
• 1.5 cups sliced radishes
• 1.5 cups julliened jicama
• 2 tablespoons fresh lime juice
• 1 tablespoon lime zest
• 1 tablespoon Tajin Classic seasoning
• ½ cup plain Greek yogurt *
• 2 tablespoons apple cider vinegar *
• 2 tablespoons honey *
• 1 teaspoon ground white pepper *

Instructions

1. In large bowl, toss cabbages, jicama, and radishes together.

2. In small bowl, whisk together lime juice, lime zest, Tajin seasoning, greek yogurt, vinegar, honey and pepper. 

3. Before serving, drizzle lime dressing over coleslaw and stir to coat evenly.

Recipe Notes

• Can substitute (*) ingredients for 1/2 cup premade coleslaw dressing (I like the Coleslaw Dressing from Litehouse).
• Tajin is a lime-chile seasoning usually found in the produce section (if you can't find this, omit and use 1 teaspoon ground chili powder and 1 teaspoon salt instead).