Ingredients
Dressing
- 1 cup mayonnaise
- ¼ cup lime juice (freshly squeezed; about 6-8 limes)
- 2 teaspoons granulated sugar
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
Slaw
- 16 ounce coleslaw mix (bagged; pre-shredded)
- ¼ cup fresh cilantro (finely chopped)
- 2 green onions (chopped)
Instructions
- Prepare the dressing: In a medium bowl, whisk together the mayonnaise, freshly squeezed lime juice, granulated sugar, garlic powder, salt, and pepper until smooth and well combined. Set the dressing aside to allow the flavors to meld.
- Combine the slaw ingredients: In a separate medium bowl, mix the pre-shredded coleslaw mix with the chopped green onions and finely chopped fresh cilantro.
- Dress the slaw: Pour the prepared dressing over the cabbage mixture and gently toss everything together until the slaw is evenly coated with the creamy dressing. Serve immediately or refrigerate until ready to enjoy.
Notes
- For extra zest, add a pinch of chili powder or cayenne pepper to the dressing.
- Adjust the sugar amount to balance the lime’s acidity based on your taste.
- Best served fresh but can be stored in the refrigerator for up to 1 day.
- Use fresh lime juice for the best flavor; bottled lime juice may change the taste.
- To make it lighter, substitute half or all of the mayonnaise with Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten Free
