GOAT Citrus Slaw Recipe | THE GOAT CHEF™

GOAT Citrus Slaw

Bright. Crunchy. Unforgettable.

This isn't your average coleslaw. Fresh lime, white balsamic vinegar and crisp vegetables create a vibrant slaw that belongs beside fried seafood, fish sandwiches, tacos and barbecue.

Fresh ingredients. Bold flavor. Restaurant Quality. Home Kitchen.

Yield

Approximately 8 servings

Ingredients

• 1 small white cabbage, finely shredded
• 2 large carrots, julienned
• 2 ribs celery, finely minced
• 3 scallions, thinly sliced
• 1 fresh jalapeño, seeded and sliced paper thin
• ¼ cup fresh cilantro, chopped
• 1 cup Duke's mayonnaise
• 2 ounces white balsamic vinegar
• Juice of 1 fresh lime
• 1 tablespoon honey
• Diamond Crystal Kosher Salt
• Fresh cracked black pepper

Equipment

• Large mixing bowl
• Whisk
• Chef's knife
• Cutting board
• Mandoline (optional)

Instructions

1. Combine the cabbage, carrots, celery, scallions, jalapeño and cilantro in a large bowl.
2. In a separate bowl whisk together the mayonnaise, white balsamic vinegar, lime juice, honey, Diamond Crystal Kosher Salt and fresh cracked black pepper until smooth.
3. Pour the dressing over the vegetables.
4. Toss gently until evenly coated.
5. Refrigerate for 15–20 minutes before serving.
6. Serve cold.

Chef Tips

• Dress the slaw, not the cabbage.
• Always use fresh lime juice.
• Slice the jalapeños paper-thin.
• White cabbage stays crisp longer than red cabbage.
• White balsamic keeps the dressing clean and bright.

Make Ahead

The dressing can be made 2 days ahead. Toss with the vegetables 15–20 minutes before serving for the best texture.

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