Tri-Color Slaw with Tahitian Lime Dressing

Featured in the Honolulu Star-Advertiser on November 2, 2016.



Tri-Color Slaw with Tahitian Lime Dressing

  • 1/2 head green cabbage, cored and finely shredded
  • 1/2 head red cabbage, cored and finely shredded
  • 1 pound carrots, peeled and shredded
  • 1 large bunch Chinese parsley, leaves roughly chopped
  • 3 Tahitian limes, juiced (about 1/3 cup)
  • 2/3 cup grape seed oil
  • 1 teaspoon sugar or to taste
  • Kosher salt and freshly ground pepper to taste


  1. In a very large bowl, toss together shredded cabbage, carrots and cilantro.
  2. Whisk lime juice and oil together in a bowl or measuring cup, and whisk in sugar.
  3. Toss with the slaw, and season generously with salt and pepper.
  4. Best served within a day or two, cold from the refrigerator, but you can refrigerate it for up to 3 days or until it loses its crispness.

Makes 8 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
230 calories, 18 g fat, 2 g saturated fat, 0 mg cholesterol, 75 mg sodium, 17 g carbohydrate, 5 g fiber, 9 g sugar, 3 g protein


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