Last night my husband's best buddy stopped by for a quick visit. The guys had fun reminiscing about elementary school and their high school punk rock band. At one point my husband pulled out the band's two cds they recorded. There was air drumming and air base playing involved.
Anyhow, whenever we have guys over for dinner, I feel strongly compelled to go heavy on the meat and light on the veggies. It just seems more man-friendly. Perhaps because whenever I ask my husband what he wants for dinner he always replies "Meat!"
So I made steak, caramelized onion rolls, baked beans and cilantro lime coleslaw.
In a large bowl I whisked together mayo, apple cider vinegar, lime juice, salt, pepper, and cilantro.
I like making my dressings in the bottom of salad bowls so that way I only have to dirty one dish. Because as much as I adore cooking, I dislike washing dishes.
Which is a good thing, because if I enjoyed dishes, I would probably never leave my kitchen. True story.
Back to the coleslaw, I chopped up cabbage and green onions, grated a large carrot - threw it all into the bowl.
You could also use some purple cabbage if you want more color. Or use what you have on hand like I did.
And tossed it together.
This is a super quick and easy side dish. The cilantro and lime give a nice twist on an old classic Summer standby.
Cilantro Lime Coleslaw
1/3 cup mayo
1 lime, juiced
1 1/2 tsp. apple cider vinegar
2 tsp. honey or sugar
1/4 cup chopped cilantro
salt and pepper, to taste
3 green onions, chopped
1 large carrot, grated
1/2 head of cabbage, sliced thin
In a large serving bowl, whisk together dressing ingredients. Add in remaining ingredients and toss to coat evenly. Serve immediately or chill until ready to be eaten. Enjoy!