Ingredients
Scale
- 1 small head of green cabbage (finely shredded)
- 1 large carrot (grated)
- 1/2 red onion (thinly sliced)
- 1/4 cup fresh cilantro (chopped)
- 2 medium limes (juiced)
- 2 tablespoons olive oil or vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder (optional for a tiny kick)
Instructions
- Step 1: Prep the Vegetables: Start by removing any wilted outer leaves from the cabbage. Cut the cabbage in half, remove the core, and shred it into thin strips using a sharp knife or a mandoline. Grate the carrot using a box grater and slice the red onion as thinly as possible. Place all the vegetables and the chopped cilantro into a large mixing bowl.
- Step 2: Whisk the Dressing: In a small bowl, whisk together the lime juice, olive oil, salt, pepper, cumin, and chili powder. Taste the dressing; it should be bright and acidic. If you prefer a bit more tang, feel free to squeeze in a little extra lime juice. This simple vinaigrette is what brings the “Mexican” profile to the crunchy cabbage.
- Step 3: Toss and Marinate: Pour the dressing over the vegetable mixture. Use large spoons or tongs to toss everything together until the cabbage is thoroughly coated. For the best flavor, let the slaw sit in the refrigerator for at least 10 minutes before serving. This allows the salt and lime juice to soften the cabbage slightly and meld the flavors together.
- Cook Time: 15 minutes