Description
A quick, crunchy, and bright cabbage slaw with a citrus dressing, perfect for balancing rich fish tacos.
Ingredients
Scale
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 large carrot, shredded
- 1/2 cup chopped fresh cilantro
- 1/4 cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon honey or agave nectar
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Combine the shredded green cabbage, red cabbage, carrot, and cilantro in a large bowl.
- In a small bowl, whisk together the lime juice, apple cider vinegar, olive oil, honey, cumin, salt, and pepper to make the dressing.
- Pour the dressing over the cabbage mixture.
- Toss everything together until the vegetables are evenly coated.
- Refrigerate for at least 15 minutes before serving to allow the flavors to meld and the slaw to soften slightly.
Notes
- For a creamier texture, substitute 2 tablespoons of the olive oil and vinegar with 2 tablespoons of light mayonnaise or Greek yogurt.
- This slaw pairs well with grilled white fish like cod or tilapia, or with crispy fried shrimp.
- If you prefer more heat, add 1/4 teaspoon of red pepper flakes to the dressing.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Side Dish
- Method: No Cook
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 3/4 cup
- Calories: 65
- Sugar: 4
- Sodium: 110
- Fat: 3
- Saturated Fat: 0.4
- Unsaturated Fat: 2.6
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 2
- Protein: 1
- Cholesterol: 0