Can I make this recipe ahead of time?

Yes, most components of this recipe can be prepared ahead. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving for best results.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Can I substitute ingredients in this recipe?

Absolutely. This recipe is flexible and works well with substitutions. Swap proteins, vegetables, or seasonings based on your dietary needs or what you have on hand.

Lime Cilantro Coleslaw

Name: Lime Cilantro Coleslaw
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 1 package of carrot/cabbage cole slaw; 1/2 of red onion (sliced); 1/2 cup of cilantro (chopped); 1/3 cup fresh squeezed lime juice; 4 jalapeños (thinly sliced (optional)); 3 tablespoons extra virgin olive oil; 3/4 teaspoon salt; 1/4 teaspoon black pepper

Wow so the week of hell seems to be coming to a close, the universe has decided to at least form a crooked line so it has some sort of direction other than screwing with my life constantly. And thank you to every single one of you that kept me in high spirits and had all the encouraging words for me (I would link you here but don’t have time to link 45 pages but know I love you all). Now that I got that out of the way, I have been overly busy dealing with unneeded Cave owner drama, packing to fly home to Boston tomorrow, trying my best to stay a social butterfly on my website and Facebook page, and trying to figure out a very stressful and uncertain situation dealing with my work status. So because of that cooking has not been my first priority because I have been spending too much time fasting. Thank god I have awesome friends and fans that want to share their recipes with me and here is one from my awesome from Meagan that she loves to pair with my Crockpot Pulled Pork. I hope you enjoy and thank you all for sticking around to watch my page :)

George Bryant