The mayonnaise and sour cream-based dressing for this coleslaw includes lime juice, lime peel, fresh hot chile and cilantro, which makes it refreshingly tart and tasty. You can make it ahead and it keeps well in the fridge for a few days. I served it with honey-mustard pork kabobs and a grilled yam salad.

Creamy cilantro-lime slaw with honey-mustard pork kabobs and grilled yam salad

To avoid additives and preservatives in this recipe, be sure to use real lime juice, as the concentrates contain sodium benzoate. If you opt for a “light” mayo or sour cream, keep in mind that these lower-fat versions tend to contain more artificial ingredients to boost the flavour.


1/2 cup mayonnaise

1/2 cup sour cream

3 tablespoons (or more) fresh lime juice

1 1/2 teaspoons finely grated lime peel

1 serrano chile, seeded, minced

2 garlic cloves, pressed

1/3 cup chopped fresh cilantro

8 cups thinly sliced green cabbage

4 green onions, minced (about 1/4 cup)


Whisk mayonnaise, sour cream, 3 tablespoons lime juice, lime peel, chile, and garlic in large bowl. Stir in cilantro. Add cabbage and green onions; toss to incorporate evenly. Season with salt and pepper. Cover and chill 1 hour. Can be made 1 day ahead. Keep chilled.

Season slaw with more lime juice, salt, and pepper, if desired, just before serving. Makes 6-8 servings.

From the July 2010 issue of Bon Appetit