Barrio Slaw Recipe

Remove any tough outer leaves from the cabbages. Finely shred the green and red cabbage so you have about 6 cups packed shredded cabbage combined. Peel and grate the carrot on the large holes of a box grater to yield about 1 cup. Thinly slice the red onion into half-moons and rinse briefly in cold water to mellow the bite; drain well and pat dry.

Stem and finely chop the cilantro and mint leaves. Mince the jalapeño, removing seeds for milder heat or leaving some for more spice.

Combine base

In a medium bowl, whisk together the mayonnaise and sour cream (or crema) until smooth.

Add the lime juice, orange juice and honey; whisk to emulsify. Stir in ground cumin, smoked paprika, and the minced chipotle in adobo.

Season with 1 tsp salt and 1/2 tsp black pepper. While whisking, slowly drizzle in the 2 tbsp olive oil to achieve a slightly glossy, pourable dressing. Taste and adjust acidity or sweetness — add more lime or honey if needed.

In a large mixing bowl combine the shredded green cabbage, shredded red cabbage, grated carrot, drained red onion, chopped cilantro and mint, and minced jalapeño.

Pour about three quarters of the dressing over the vegetables and toss thoroughly with tongs or two forks until everything is evenly coated. Reserve the remaining dressing for serving or to adjust seasoning after resting.

Taste and adjust seasoning with the reserved 1/4 tsp salt and 1/4 tsp black pepper if needed. If the slaw seems dry, add remaining dressing a tablespoon at a time.

Transfer the slaw to a serving bowl or platter. Sprinkle the crumbled queso fresco (or feta) evenly over the top, followed by the toasted pepitas for crunch.

Serve immediately with lime wedges on the side, or refrigerate for 30–60 minutes to let flavors meld — the slaw will keep well covered in the fridge for up to 3 days. Toss briefly before serving.