Cilantro-Lime Crunch Slaw
Serves 6 servings
Prep: 15 minutes • Cook: 0 minutes
Crisp cabbage, carrots, and red onion tossed with fresh cilantro and a bright lime dressing for a cool, crunchy side with plenty of fresh flavor. Light on oil and free of heavy mayonnaise, this colorful slaw provides fiber, vitamins, and a refreshing contrast to smoky grilled meats, tacos, and seafood.
Ingredients
- 4 cups thinly sliced green cabbage
- 2 cups thinly sliced red cabbage
- 1 cup shredded carrots
- 1/3 cup thinly sliced red onion
- 1/2 cup chopped fresh cilantro
- 1 small jalapeño, seeded and finely diced, optional
- 3 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Place the green cabbage, red cabbage, carrots, red onion, cilantro, and jalapeño, if using, in a large bowl.
- Whisk together the lime juice, lime zest, olive oil, apple cider vinegar, honey, cumin, salt, and black pepper.
- Pour the dressing over the cabbage mixture and toss until evenly coated. Refrigerate for 20 to 30 minutes to allow the flavors to blend while keeping the vegetables crisp.
- Toss again before serving, adjust the lime juice or seasoning if needed, and serve chilled.
Notes & Tips
- Slice the cabbage thinly for the best texture while still maintaining plenty of crunch.
- For a milder onion flavor, soak the sliced red onion in cold water for 5 to 10 minutes, then drain and pat dry.
- Leave some of the jalapeño seeds in the mixture if you prefer additional heat.
- For a creamier variation, stir 2 tablespoons of plain Greek yogurt into the dressing.
- For the best crunch, prepare the slaw no more than a few hours before serving. It makes an especially good side or topping for Blackened Fish Tacos.
Nutrition:
90 cal • 2g protein • 4g fat • 13g carbs