Ingredients
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons honey or maple syrup, use maple syrup for vegan
- 1 lime, juiced
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- ¼ teaspoon garlic powder
- Salt and pepper to taste, ¼-½ teaspoon each
- 6 cups shredded purple cabbage
- 1 cup shredded carrot
- ½ cup chopped cilantro
Instructions
- In a small bowl, make the dressing by mixing together the olive oil, red wine vinegar, honey or maple syrup, lime juice, cumin, coriander, garlic powder, salt, and pepper.
- Whisk until fully blended; set aside.
- In a large bowl, toss together the cabbage, carrot, and cilantro.
- Pour the dressing over the top and toss again.
- Cover and refrigerate for at least 30 minutes to let the flavors blend. Toss again just before serving.
Notes
- Use maple syrup instead of honey to make this slaw vegan.
- Leave the cilantro pieces on the larger side rather than mincing them, so the herb stands out.
- The longer it sits before serving, the more flavorful the cabbage, but it can be eaten right away as well.
- As it sits, the cabbage wilts a little, so it looks like a lot at the start but becomes less voluminous.
- Shred the cabbage with a mandoline slicer or a sharp knife, or use a bag of coleslaw mix (it will likely be mostly green cabbage, and that's fine too).
- To make ahead, whisk the dressing and toss the vegetables separately, then combine them 30 minutes to 1 hour before serving.
- Store leftovers in the fridge for up to 2 days before the slaw gets too soggy. It doesn't freeze well.
Nutrition (estimated per serving)
Calories: 212kcalCarbohydrates: 22gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 63mgPotassium: 499mgFiber: 5gSugar: 13gVitamin A: 6985IUVitamin C: 84mgCalcium: 98mgIron: 2mg
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