Ingredients
Scale
- 1/2 medium green cabbage, finely shredded
- 1/2 medium red cabbage, finely shredded
- 2 large carrots, julienned or grated
- 1/2 red onion, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1 jalapeño, de-seeded and minced (optional)
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lime juice (about 2–3 limes)
- 1 teaspoon honey or maple syrup
- 1 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1/4 cup toasted pumpkin seeds (pepitas) for crunch
Instructions
- Start by preparing your vegetables. Use a sharp knife or a mandoline slicer to shred the green and red cabbage into thin, uniform strips. Peel and grate the carrots, and slice the red onion into very thin half-moons. Place all the vegetables into a large mixing bowl. Add the chopped cilantro and minced jalapeño to the mix.
- In a small jar or bowl, whisk together the olive oil, fresh lime juice, honey, ground cumin, and sea salt. Ensure the honey is fully dissolved into the acid of the lime juice. This creates an emulsified dressing that will coat the cabbage evenly without weighing it down.
- Pour the dressing over the cabbage mixture. Use large spoons or your hands to toss the slaw thoroughly, ensuring every piece of cabbage is coated. For the best flavor, let the slaw sit for at least 10 minutes to allow the lime juice to soften the cabbage slightly. Just before serving, top the dish with toasted pumpkin seeds for an extra layer of crunch. Serve chilled or at room temperature.
- Cook Time: 15 minutes