Cilantro Lime Bacon Coleslaw
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
12 servings
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Calories
106 kcal
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Course
Main Course
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Cuisine
Mexican
Cilantro Lime Bacon Coleslaw
Description
Cilantro Lime Bacon Coleslaw features shredded green cabbage tossed with crumbled oven-cooked bacon and a generous amount of roughly chopped fresh cilantro. The dressing is a simple mix of olive oil, fresh lime juice, salt, and black pepper, which coats the slaw ingredients without overpowering them. Baking bacon in the oven ensures even crispiness and less mess, while the lime juice provides brightness and acidity to balance the richness of the bacon and the raw vegetables.
The coleslaw’s texture ranges from crunchy cabbage strands to crisp bacon bits and tender cilantro leaves. It can be adjusted by slicing the cabbage to preference — chunkier for salad-style serving or finely shred it for use as a topping on tacos or sandwiches. Its size in the recipe yields a smaller batch, but it can be scaled up for group meals or larger serving needs.
This dish works well on its own as a refreshing salad side or as a flavorful topping that adds texture and acidity to tacos, grilled meats, or sandwiches. The notes emphasize that the cabbage texture can be tailored to the meal context, making it versatile for different types of meals and presentations.
Ingredients
- 8 ounce Bacon
- 1/4 cabbage finely shredded, green, whole head
- 2 cups (not packed) cilantro roughly chopped, leaves
- 2 tablespoons olive oil
- 3 tablespoons lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 400F. Line a baking tray with parchment paper and place the bacon slices side-by-side on the tray. Then cook the bacon for 18-20 minutes or until it's reached your desired level of crispiness. Remove the tray from the oven and transfer the bacon with tongs to a paper towel-lined plate.
- In a medium bowl, add the cabbage, cilantro, and crumbled bacon.
- In a separate small bowl, whisk together the olive oil, lime juice, salt, and pepper. Then pour the dressing over the slaw.
- Toss everything together and serve in a large bowl.
Notes
- Adjust the cabbage slicing thickness to fit your serving preference—chunkier for salad or thinly shredded as a taco topping.
- This recipe yields about four servings as a salad or can top approximately twelve tacos when used sparingly.
- Doubling the ingredients allows for a larger portion suitable for more guests or meal prep.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 12mg | 4% |
| Sodium | 227mg | 9% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 208IU | 4% |
| Vitamin C | 9mg | 10% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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