Red Cabbage Slaw with Lime
This fresh red cabbage slaw combines crunchy cabbage with zesty lime and citrusy cilantro in just minutes. Perfect as a shrimp taco slaw or refreshing side, this no-cook red cabbage slaw recipe proves that the best flavors come from the simplest ingredients.
Equipment
- Cutting board
- Sharp knife
- Citrus Juicer
- Bowl
Ingredients
- 2 c. — Red Cabbage , thinly sliced
- 1 c. — Red Onion , thinly sliced
- 2 c. — Cilantro , finely chopped
- ½ — Seranno , finely chopped, deseeded for less heat
- ½ c. — Lime Juice , freshly squeezed
- Salt , to taste
Save this recipe!
Enter your email and we'll send it directly to you.
Instructions
Step 1
- Combine all ingredients and gently toss.
Step 2
- Marinate for 30 minutes or more. Then enjoy!
Notes
Slice thin, slice consistent.
Use a sharp knife or mandoline for even, thin slices that absorb the dressing better and soften just right. Fresh lime juice is non-negotiable.
Bottled just doesn't compare to the bright, zesty flavor of fresh-squeezed. No fresh limes? Save this recipe for another day. Control the heat level.
Start with less jalapeño if you're heat-sensitive; you can always add more. Remove the seeds completely for a milder flavor, or keep them for extra kick. Let it rest for maximum flavor.
Even 10 minutes of marinating time makes a noticeable difference. For the best results, let it sit for 30 minutes before serving. Storage tip for leftovers.
If you're lucky enough to have leftovers, drain off excess lime juice after the initial marinating to prevent the vegetables from becoming too soft over time.
Use a sharp knife or mandoline for even, thin slices that absorb the dressing better and soften just right. Fresh lime juice is non-negotiable.
Bottled just doesn't compare to the bright, zesty flavor of fresh-squeezed. No fresh limes? Save this recipe for another day. Control the heat level.
Start with less jalapeño if you're heat-sensitive; you can always add more. Remove the seeds completely for a milder flavor, or keep them for extra kick. Let it rest for maximum flavor.
Even 10 minutes of marinating time makes a noticeable difference. For the best results, let it sit for 30 minutes before serving. Storage tip for leftovers.
If you're lucky enough to have leftovers, drain off excess lime juice after the initial marinating to prevent the vegetables from becoming too soft over time.
Nutrition
Serving: 6g, Calories: 381kcal, Carbohydrates: 85g, Protein: 20g, Fat: 4g, Saturated Fat: 0.3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 358mg, Potassium: 4108mg, Fiber: 28g, Sugar: 34g, Vitamin A: 37303IU, Vitamin C: 452mg, Calcium: 601mg, Iron: 13mg
Nutrition information is automatically calculated, so should only be used as an approximation.