Cilantro-Lime Cabbage Slaw
A crisp, mayo-free slaw made with green and red cabbage, shredded carrot, and fresh cilantro, tossed in a bright lime-honey dressing. It needs no cooking, keeps well in the fridge, and goes with tacos, grilled meats, or any Tex-Mex night.
15 mins
4 servings
Ingredients
- 2 cups Cabbage (Green)
- ¾ Carrot
- 2 ¾ tablespoons Cilantro (Fresh)
- 1 ½ cups Red Cabbage
- 1 ¼ Scallion
- ⅛ teaspoon Black Pepper
- ⅓ teaspoon Ground Cumin
- 1 ½ tablespoons Olive Oil
- 2 tablespoons Fresh Lime Juice
- 1 ½ teaspoons Honey
- ⅓ teaspoon Salt
Directions
- In a large bowl, whisk together 2 tablespoons lime juice, 1 ½ tablespoons olive oil, 1 ½ teaspoons honey, ⅓ teaspoon cumin, ⅓ teaspoon salt, and ⅛ teaspoon pepper.
- Add 2 cups green cabbage, 1 ½ cups red cabbage, 1 shredded carrot, 1 ¼ Scallion, and 2 ¾ tablespoons cilantro, and toss until everything is evenly coated.
- Let the slaw sit for 10 minutes so the cabbage softens a little. Toss again, then taste and add more salt or lime if needed.
- Serve right away or refrigerate, covered, for up to 1 day. Toss again before serving.
