Easy Tangy Coleslaw (with lime dressing)

I’ve been trying several coleslaw recipes recently but none of them had quite enough tang in the dressing for us. This simple dressing with lime juice, mayonnaise and sugar was an instant win because the lime juice delivered another element of tangy citrus flavor that our usual coleslaw was totally missing. Making your own coleslaw for summer picnics is not only more economical (you can buy a lot of cabbage for the price of a tub of pre-made coleslaw) it also tastes a lot fresher and can be adapted to suit your taste.

If you need more picnic or campground friendly side dishes, try our Amish potato salad, Amish macaroni salad, patriotic fruit salad or Amish broccoli salad.

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Ingredients needed for this homemade coleslaw recipe: grated carrots, shredded purple and green cabbage, lime juice, mayonnaise, distilled white vinegar, ground mustard, granulated sugar, salt and ground black pepper.

Can the dressing be adjusted to taste?

Absolutely, the best part about making your own coleslaw is that you can adjust the dressing ingredients to taste until you find the dressing that is perfect for you. This coleslaw has a nice amount of tang (my husband’s preference) and a hint of sweetness (my own preference). The mustard adds a nice hint of flavor but could be off-putting for some so feel free to omit it if you wish. I do recommend adding salt and pepper to taste because not all taste buds think alike!

Step 1: Remove the outer layer of the cabbages and then shred enough of the remaining cabbage to make 8 cups of shredded cabbage. Peel and wash carrots then grate to matchstick size or finely grated and mix to incorporate into the cabbage.

Step 2: Place mayo, vinegar, sugar, lime juice and spices (can add slowly to taste) into a pint-sized mason jar with a lid. Shake for several minutes until the sugar has dissolved into the dressing, then pour over the prepared vegetables in a large mixing bowl.

Is a mason jar necessary?

Technically no. You could combine the dressing ingredients in a small mixing bowl with a whisk, but I liked having less dirty dishes and the ease of using a mason jar to give the dressing a good mix before adding it to the coleslaw.

Last but not least, Mix the dressing and vegetables together until well incorporated. Allow the coleslaw to chill in the refrigerator for 30 minutes to several hours to allow the flavors to develop. You can allow the coleslaw to chill overnight but will need to drain the excess liquid and the vegetables will lose some of their crunch. If you need to prep the coleslaw ahead of time, I recommend preparing the vegetables and dressing, then keeping them refrigerated separately until an hour before your meal (allowing for that chill time to allow the dressing flavors to soak into the vegetables a little).

Thank you for stopping by and I hope you have a lovely week! Feel free to pin or print this recipe using the icons in the recipe card, but please leave a comment and recipe rating in exchange. Thank you for your support! -Marilyn Stoltzfus Peight

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