I serve this as a side for many Mexican meals. We especially like to pile it on top of our Fish Tacos. You can use a bagged cole slaw mix in place of the cabbage and carrots to make this super quickly, halve the dressing if only using 1 bag. This recipe makes A LOT, so halve it if you aren’t feeding a crowd.
To make this #dinnerdoneby9am I fully assemble the slaw in the morning, refrigerate all day and set on the table when it’s time to eat.
-6 Tbsp sour cream
-6 Tbsp olive oil
-4 Tbsp lime juice
-1 Tbsp honey
-1 tsp salt
-1/2 tsp pepper
-1 bunch cilantro
-2 cloves garlic, peeled
-1/2 head red cabbage, shredded
-1/2 head green cabbage, shredded
-2 carrots, shredded
In a food processor, combine sour cream through garlic and blend well. Add cilantro, pulsing until it is mixed in and chopped. Toss dressing with cabbage and carrots. Chill at least 2 hours before serving.
