Mexican Red Cabbage Slaw
- Total Time: 20 minutes + 30 minute rest
- Yield: 4 to 6 servings 1x
- Category: Salads
- Cuisine: Mexican or Southwestern
Ingredients
- 1/4 to 1/2 small head red cabbage, finely shredded
- A few radishes, thinly sliced
- 1 or 2 carrots, finely shredded or grated
- 2 tablespoons chopped cilantro leaves
- 1 jalapeno, minced or red pepper flakes, to taste, optional
- 1 orange, freshly squeezed
- 1 lime, zested and freshly squeezed
- 1/4 teaspoon cumin (more to taste, if desired)
- 1 tablespoon honey, more if desired
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
Mix cabbage, radishes, carrots and cilantro in a bowl. Set aside.
In a small bowl or jar add the minced jalapeno, orange juice, lime and zest, cumin, and honey. If using a bowl, whisk as the oil is slowly drizzled in. If using a jar, add the oil and shake together. Add salt and paper to taste. Taste and adjust any flavors.
Combine the dressing with the salad ingredients; best if refrigerated for at least 30 minutes before serving.
Note: 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 drizzle the oil.
Keywords: Cabbage, cabbage slaw, Carrots, Mexican or Southwestern, radish, Salad, Side, Slaw, Vegetable Side
Find it online: https://frugalhausfrau.com/2014/10/10/red-cabbage-slaw-mexican/