Summer Slaw

My family affectionately calls this “Summer Slaw.”  I don’t know if it’s the fresh squeezed lime juice or the large bunch of herby cilantro, but it just fits.  We love eating this on sandwiches, with eggs, and on my Colorado Green Chili with Pork.

Update 3/6/2022: I have updated the recipe with actual measurements for consistent results every time.  I make this at the beginning of the week and serve it along with dinners for a quick vegetable side.

Summer Slaw Adapted from Perry’s Plate

1 – 16 ounce bag of tricolor coleslaw

1 large sweet onion, sliced in strips, or 1 bunch of green onions (chopped)

1 bunch of fresh cilantro, washed, destemmed, and roughly chopped (alternately, 1 teaspoon of dried cilantro leaves)

1 teaspoon coarse kosher salt

25 grinds of fresh pepper

1/3 cup extra virgin olive oil

1/4 cup fresh squeezed lime juice (or a combo of lemon and limes)

Toss the coleslaw into a medium bowl, add in the onion slices, cilantro, salt, and pepper.  Then pour the olive oil and lime juice on top.  Mix to combine.  Serve right way, of keep in the refrigerator in a covered container up to 5 days.