Lime and Roasted Garlic Coleslaw

Lime and Roasted Garlic Coleslaw

In an effort to eat more seasonally (I know, I know – I still have a tomato and berry problem… but a girls gotta have some vices), I decided to try making a fresh salad to accompany our fairly standard meat & potatoes dinner tonight. (Yes, literally – we had steak and mashed potatoes with it… lol) Which was really a nice treat. The salad only took a few minutes to throw together, and should give us plenty of planned leftovers for a few days, since cabbage is such a sturdy vegetable. I expect that the flavors will mellow a little bit over the next few days. I’m not usually fond of mayonaise-based coleslaw, so I opted for a more vinaigrette style dressing.


  • 1 Green Cabbage; quartered and coarsely sliced
  • 1 Red Cabbage; quartered and coarsely sliced
  • 2 carrots; peeled and finely shredded
  • 2 limes; juiced and zested
  • 1/2 a cup Rice Wine Vinegar
  • 1/4 cup Olive Oil
  • 2 tbls Roasted Garlic
  • 2 tbls Tarragon Brown Mustard or regular brown mustard
  • 1 tsp Ground Ginger
  • 2 tsp Kosher Salt


  • In a small mixing bowl or measuring cup, whip together the Lime Juice, Vinegar, Olive Oil, Roasted Garlic, Mustard, Ginger, and Salt.
  • In a large bowl, toss with cabbage, carrots, and lime zest
  • Serve immediately, or refrigerate and use within 3 days

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