Brazilian Cole Slaw
When I’m planning an Easter menu, I always look for a balance of comforting classics and something that feels bright, crisp, and alive. This Brazilian-style slaw is a natural fit for the holiday. In Catholic tradition, many of us typically avoid red meat on Good Friday, and even for those who don’t regularly practice, it’s a time of year when a light, vegetable-forward side dish feels especially welcome on the table.
What I love about this version is how it keeps things simple. By using a touch of yogurt instead of a heavy mayo base, the dressing feels velvety but clean, letting the crunch of the cabbage, the sweetness of the carrots, and the freshness of the cilantro take center stage.
The secret is the timing. I always toss everything together about 15 minutes before we sit down to eat. Giving it that little bit of time allows the cabbage to soften just enough while it drinks up that vibrant lime and honey dressing. It’s a colorful, zesty addition that brings a bit of freshness to the meal.
Brazilian Cole Slaw
Ingredients
- ½ head green cabbage, very thinly sliced
- 1 large carrot, grated
- ½ cup chopped cilantro
- Juice of 2–3 limes (about ¼ cup)
- 2 tbsp olive oil
- 1 tsp honey
- 1–2 tbsp of Greek yogurt
- Salt and black pepper, to taste
Instructions
- Toss cabbage, carrot, and cilantro in a large bowl.
- Whisk lime juice, olive oil, and honey.
- Fold in the yogurt for a lightly creamy texture.
- Let it sit for 10–15 minutes so the cabbage softens slightly and absorbs the lime.
- Add salt and pepper to taste.
