While I often use a little red cabbage to freshen up a number of dishes, Red Cabbage Slaw takes this idea to a new level. A little spicy, a little sweet and just a hint of fire make this a perfect side for anything Mexican and it seems almost made to add to Fish Tacos.
I often make this a few days after I’ve made Pork Larb, and maybe after making my marvelous Mexican shredded chicken, Tinga de Pollo. A little red cabbage goes a long way, and while it keeps well (even after it’s been cut into) you’ll need ideas to use up the rest, lest it languish while taking up room in the fridge. Plus, I can shred amounts needed for the slaw while making one or the other dish.
This is not a particular recipe, vary amounts and ingredients as you wish. When serving something spicy I make this mild and cooling. If serving something that needs a little zing, I make this more flavorful and a little hot. While I sometimes use red onion in this, I only add to any portion that will be eaten; left over it becomes overly strong in the dish.
Mexican Red Cabbage Slaw
- 1/4 to 1/2 head red cabbage, finely shredded
- A few radishes, thinly sliced
- 1 or 2 carrots, finely shredded
- 1 jalapeno, minced or red pepper, to taste, optional
- 1 orange, freshly squeezed
- 1 lime, freshly squeezed
- 2 tablespoons chopped cilantro leaves
- 1/4 teaspoon cumin (more to taste, if desired)
- 1 tablespoon honey
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Mix cabbage, radishes and carrot in a bowl. In a small bowl or jar add the rest of ingredients. Whisk or shake. Combine with cabbage mixture, toss.
Best refrigerated 30 minutes before serving. Taste and season with salt and pepper as desired.
- This dressing may support a bit more oil, if desired.
- The dressing may be done in the blender, giving a thicker emulsion. Add in all the dressing ingredients except oil, blend, and with blender running, slowly add the oil.