This is my favorite coleslaw. I usually eat it all week and still am not tired of eating it. I only dress the portion that I am eating. The salad needs to be crisp and when you put the dressing on it the cabbage goes limp by the next day. If you are going to serve this at a party, dress the salad just prior to serving. My favorite dinner is this salad and a turkey burger. I found this recipe in a Food Network Magazine by Tyler Florence but changed the cabbage from Savoy to Napa. The salad dressing is pretty thick and would also make a good chip dip (guilty, I have done it). It is very refreshing and everywhere I have served this coleslaw people rave about it.
Napa Cabbage, Cilantro, Lime Coleslaw
1 Head Napa Cabbage
4 Green Onions, chopped
1/2 bunch fresh cilantro, chopped (just leaves)
Dressing 1/2 cup sour cream
1/2 cup mayonnaise
1 1/2 Tablespoon sugar
2 limes
salt and pepper to taste
Instructions:
Prepare salad ingredients (chop cabbage so it comes out like regular cole slaw confetti ribbons) and place in a large salad bowl. Toss, cover and Refrigerate.
Prepare the dressing in a small mixing bowl combining sour cream, mayonnaise, sugar, zest of both limes, as well as the juice of both limes. Wisk until smooth and add salt and pepper to taste. Cover and refrigerate.
Dress the portion that is being served like a salad.
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