Crunchy Lime Cabbage Slaw with Cilantro
A bright, no-cook slaw of green and red cabbage, carrot, and scallions tossed in a light lime-honey dressing instead of mayo. It stays crunchy for hours, so it works as a side, a taco topping, or a make-ahead lunch.
15 mins
4 servings
Ingredients
- 2 cups Cabbage (Green), thinly sliced
- ¾ Carrot, large, peeled and grated
- 3 ½ tablespoons Cilantro (Fresh), chopped
- 1 ½ Lime, juiced (about 1/4 cup)
- 1 ½ cups Red Cabbage, thinly sliced
- ¾ Scallion, thinly sliced
- ½ teaspoon Kosher Salt
- ⅔ teaspoon Apple Cider Vinegar
- ⅛ teaspoon Black Pepper
- ⅓ teaspoon Ground Cumin
- 2 tablespoons Olive Oil
- 1 ½ tablespoons Pepitas (Pumpkin Seeds), roasted, optional
- 2 teaspoons Honey
Directions
- In a large bowl, combine the green cabbage, red cabbage, carrot, scallions, and cilantro.
- In a small jar or bowl, whisk or shake the lime juice, olive oil, honey, vinegar, cumin, salt, and pepper until the honey dissolves.
- Pour the dressing over the vegetables and toss well with tongs so every shred is coated.
- Let the slaw sit for 10 minutes to soften slightly, then toss again and taste for salt and lime.
- Scatter the pepitas over the top just before serving. Leftovers keep, covered, in the refrigerator for up to 2 days.
