Description
A recipe for a fresh, crunchy cabbage salad featuring a bright, zesty dressing made with cilantro and lime juice.
Ingredients
Scale
- 6 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 large carrot, shredded
- 1/2 cup chopped fresh cilantro
- 1/4 cup fresh lime juice (about 3 limes)
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey or agave nectar
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 small jalapeño, seeded and minced (optional)
Instructions
- Combine the shredded green cabbage, red cabbage, shredded carrot, and chopped cilantro in a large bowl.
- In a separate small bowl, whisk together the lime juice, olive oil, white wine vinegar, honey or agave nectar, cumin, salt, pepper, and minced jalapeño, if using. Whisk until the dressing emulsifies slightly.
- Pour the dressing over the cabbage mixture.
- Toss all ingredients together until the vegetables are evenly coated with the dressing.
- For best flavor, cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For extra texture, add 1/2 cup of rinsed black beans or 1/2 cup of frozen or fresh corn kernels to the slaw mixture.
- If you prefer a creamier dressing, substitute 2 tablespoons of the olive oil with 2 tablespoons of plain Greek yogurt or mayonnaise.
- You can prepare the dressing up to two days ahead and store it in the refrigerator.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Side Dish
- Method: No Cook
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 5
- Sodium: 180
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 2
- Protein: 1
- Cholesterol: 0