Easy Cilantro Lime Slaw
- PREP 40min
- TOTAL 40min
Salting the cabbage before adding the dressing keeps this cilantro lime slaw crunchy and brings out so much more flavor than without. The dressing is simple — lime, honey, and olive oil. This slaw goes with just about anything, but it is especially good with tacos (especially fish tacos).
You Will Need
1 medium cabbage, about 2 pounds
4 celery stalks, thinly sliced
1 jalapeño pepper, finely minced, use half for very mild
3 green onions, thinly sliced
1/2 cup loosely packed fresh cilantro leaves, coarsely chopped
1 lime
4 tablespoons extra virgin olive oil
1 teaspoon honey
Salt
Directions
Prepare cabbage: Quarter the cabbage through the core and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a colander (you will have 6 to 8 cups). Toss with 2 ½ teaspoons of salt and set aside for about 30 minutes, tossing occasionally.
Rinse the salted and wilted cabbage thoroughly under cold running water. Then, transfer to a salad spinner and spin dry (or squeeze and pat dry).
Make the dressing: Whisk two tablespoons of freshly squeezed lime juice with the honey and olive oil.
Make the slaw: Add the cabbage, celery, scallions, minced pepper, and cilantro to a large bowl. Pour over the dressing and toss well. Taste for seasoning, then adjust with more salt or fresh lime juice.
Adam and Joanne's Tips
- Storing: This slaw keeps well in the refrigerator for up to 2 days. Past that, the cabbage becomes floppy and less crunchy.
- Make the slaw creamy: Whisk 1 tablespoon of mayonnaise and 1 tablespoon of sour cream to the dressing.
- Use a salad spinner: If you have one, use the colander from a large salad spinner when salting the cabbage. This makes it easy to rinse and spin dry the cabbage after salting.
- The nutrition facts provided below are estimates.