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Cilantro Lime Slaw: Delicious Side for Cinco de Mayo

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Pasolivo Lime Olive Oil
Pasolivo Lime Olive Oil 
Some time back, I wrote a raving Pasolivo Olive Oils Review. Their flavored olive oils will completely change how you look at olive oil. Don’t get me wrong, olive oil is one of the centerpieces of my cooking – but Pasolivo’s flavorful olive oils (like the Lime Olive Oil pictured here) change the game by adding extra layers of flavor that’ll rock your world.

The lime, rosemary, basil, and citrus olive oils are each phenomenal and I completely recommend them – to the tune of 110 percent. Pasolivo’s Artisan Blend Extra Virgin Olive Oil is unlike any you’ll ever find, too.

However, this post is all about the Pasolivo Lime Olive Oil, so let’s give him all of our attention. Below is a delicious recipe using Pasolivo Lime Olive Oil and I know you’ll be as impressed with it as I am.

I use the Pasolivo Lime Olive Oil in so many different ways – from black bean burgers to fish and from roasted asparagus to chicken. Most recently, I used it with grilled chicken tacos and the extra flavor they gave the tacos was mind-blowing.

Grilled Chicken Tacos
Grilled Chicken Tacos
My husband had grilled chicken for our annual NFL Draft Day party (sporting events are treated like holidays in this family). I saved what little chicken was left for the next day. After tearing the meat off of the bones, I tossed the chicken in some Pasolivo Lime Olive Oil, seasoned it with salt/pepper and heated it up in a skillet. Because the Olive Oil, itself, is so flavorful, I didn’t need any further seasoning that that. They were fantastic!

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Cilantro Lime Slaw: Delicious Side for Cinco de Mayo

Cilantro Lime Slaw

Ingredients

  • 1 head green cabbage
  • 1 bunch cilantro
  • 1 medium Serrano pepper
  • 1/3 cup apple cider vinegar
  • 1/3 cup Pasolivo Lime olive oil
  • 3 tablespoons sugar
  • 1/2 teaspoon salt, 1/2 teaspoon black pepper
  • 1/4 cup of mayonnaise or to taste

Instructions

  1. Whisk vinegar, oil, sugar, salt & pepper in a bowl.
  2. Add cilantro & Serrano pepper.
  3. Cut cabbage into quarters then into strings.
  4. Add mayo to vinegar mixture until blended, then toss in cabbage to coat.
  5. Refrigerate for at least 45 minutes before serving.
  6. Toss a few times again before serving to meld the flavors.

See Also:

Pasolivo Lime Olive Oil

Pasolivo Lime Olive Oil