Low-Calorie Cilantro-Lime Slaw
15 min
|
easy
|
gluten-free,
lactose-free,
low-fat,
Mediterranean diet,
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 0 min | 15 min |
Introduction
This low-calorie cilantro lime slaw is crisp, bright, and refreshing, with crunchy cabbage and a simple zesty dressing.
It is perfect for taco night, summer cookouts, picnics, or as a light side for grilled chicken or fish.
Ingredients (4 servings)
Ingredients
Optional Ingredients
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How to Make Low-Calorie Cilantro-Lime Slaw
-
Prep the vegetables
Place the shredded cabbage, cilantro, and red onion in a large mixing bowl.
If using jalapeño, seed it for mild heat, then mince it finely.
-
Whisk the dressing
In a small bowl, whisk the olive oil, lime juice, salt, pepper, and honey if using.
Whisk until the dressing looks smooth and lightly blended.
-
Toss and coat
Pour the dressing over the cabbage mixture and toss until every strand is coated.
Taste and add more lime juice, salt, or pepper if needed.
-
Rest before serving
Let the slaw sit for 10 minutes so the cabbage softens slightly.
Serve chilled or cold for the freshest crunch.
Substitutions
- Olive oil for nonfat Greek yogurt
- Use 2 tablespoons nonfat Greek yogurt for a creamy dressing with fewer calories. The slaw tastes tangier and stays nicely coated.
- Honey for monk fruit sweetener
- A small pinch of monk fruit adds sweetness without extra sugar. The lime stays bright, and the dressing remains light.
- Green cabbage for shredded napa cabbage
- Napa cabbage keeps the slaw low-calorie and a bit more delicate. It soaks up the dressing well and gives a softer crunch.
Tips
- Dry the cabbage well
- Wet cabbage dilutes the dressing fast. Pat it dry after washing for bolder flavor and better cling.
- Rinse strong onion
- A quick cold-water rinse softens raw onion bite. Dry it well before mixing so the slaw stays crisp.
- Zest the lime first
- A little zest adds bigger citrus flavor without extra liquid. Use only the green part for a clean taste.
- Serve soon after tossing
- This slaw is best within a few hours. Longer storage makes the cabbage softer and the bowl wetter.
Nutrition Facts *
| Energy | 98 | kcal |
|---|---|---|
| Protein | 2 | g |
| Total Fat | 7 | g |
| Carbohydrates | 8 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my slaw turn watery?
- Salt and lime pull moisture from cabbage over time. Toss the slaw shortly before serving, or drain excess liquid and re-season.
- Can I make it ahead?
- Yes, but keep the dressing separate for the best crunch. Combine everything about 10 to 20 minutes before serving.
- How can I make it less spicy?
- Skip the jalapeño and rinse the red onion in cold water. You can also add the honey for a gentler finish.
- Can I use a bagged slaw mix?
- Yes, a plain cabbage mix works very well here. Avoid mixes with sweet dressing packets, and check that the vegetables look crisp.
Serving Suggestions
This slaw pairs especially well with grilled shrimp, fish tacos, or simple black bean bowls.
Try adding toasted pepitas for crunch or extra cilantro for a greener finish.
A little lime zest on top makes the flavor smell fresher at the table.
Main Pairings
These main dishes are a great match for this recipe.
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