No mayonnaise in this slaw — it’s beautiful and crunchy and just a little spicy if you choose to add the jalapenos. This is a great addition to home-made tacos, but will also work as a side dish at any barbecue feast.
Ingredients
- Red Cabbage, finely shredded
- Green onion tops, finely sliced
- Raw carrot grated on the large holds of a box grater
- Whole Cilantro Leaves or Flat Leaf Italian Parsley
- Fresh Jalapeno Pepper, finely diced Optional
- Honey
- Lime Juice
- Salt, Pepper
- Garlic, finely minced
Instructions
- You can use pre-shredded slaw mix, or you can slice your own cabbage very thinly. We used red cabbage because it’s beautiful. Slice a little more than you think you need. Put it in a bowl or a colander and sprinkle it with salt, tossing it through with your hands. Let the cabbage sit for 15 minutes, until it starts to wilt. Rinse off the salt, and dry the cabbage thoroughly by squeezing, or using a salad spinner.
- Add some grated carrot, some thinly-sliced green onion tops, some whole cilantro leaves, and a little minced Jalapeno pepper (optional). If you have radishes, I think some finely julienned radishes would be awesome.
- For the dressing, combine 1 part honey and 2 parts lime juice. Season with salt, pepper, and finely-minced garlic. Add just enough dressing to coat the vegetables – it’s a good idea to do this with your hands so you can tell when you have added enough.
- If left to sit, juices will pool in the bottom of the bowl as time goes by. Re-toss before serving.
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