Leave the mayo behind and add a twist of lime to your coleslaw this year. Cilantro is a good partner for the lime, but you can use any delicate herb of your choice.
½ lb. cabbage, shredded or sliced thin
2–3 carrots, shaved or sliced thin
½ onion or shallot, sliced thin
2 tsp. salt
¼ cup freshly squeezed lime juice
Handful of cilantro, finely chopped
Salt and pepper to taste
Combine vegetables in a colander; massage with salt, let sit 20 minutes. Transfer to a serving bowl. Mix lime juice, cilantro, salt, and pepper in a small bowl. Add dressing just before serving with dishes like pulled pork or chickpea patties
Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.