Barbecue season starts this weekend and I thought I'd share this slaw recipe. It's a fun and colorful salad as well as tasty; a perfect addition to any of barbecue or picnic meals. It's also lighter than a mayo-based coleslaw making it perfect to pile up on your plate :) Enjoy it and have a great Memorial Day weekend!
½ cup lime juice, plus more to taste
Zest of 1 lime
¼ cup honey
2 tablespoons coarse-grain Dijon mustard
3 tablespoons chopped cilantro
1 teaspoon dried red pepper flakes, more if needed
¾ teaspoon kosher salt, more to taste
¼ teaspoon freshly ground black pepper
4 tablespoons extra-virgin olive oil
1 medium head of red cabbage
1 medium head of green cabbage
2 small yellow bell peppers
3 green onions, trimmed, cut into 1-inch section
2 tablespoons toasted sesame seeds
Combine lime juice, lime zest, honey, mustard, cilantro, pepper flakes, salt, pepper, and olive oil in a large nonreactive bowl; whisk well to blend.
Remove outer leaves of cabbages, quarter the cabbages lengthwise, and remove the tough core. Slice quarters thinly to yield 7 cups.
Slice bell peppers into strips ¼ inch wide and 2 inches long. Add bell peppers to cabbages.
Toss cabbages, bell pepper, green onions and sesame seeds with the dressing. Taste and, if desired, add extra lime juice, salt, and red pepper flakes. Cover and refrigerate at least 2 hours. Bring to room temperature 30 minutes before serving.