Cilantro-lime Slaw Recipe

Prepare cabbages

Remove tough outer leaves from the cabbages. Quarter the green cabbage, remove the core, and thinly slice to yield about 4 cups shredded. Thinly slice the red cabbage to yield about 1 cup. Combine both cabbages in a large mixing bowl.

Prepare vegetables and herbs

Peel and grate or julienne the carrot to measure 1 cup and add to the bowl. Core, seed, and thinly slice the red bell pepper to make 1/2 cup and add it. Thinly slice the green onions on the bias (white and green parts) and add. Roughly chop the fresh cilantro leaves and tender stems to measure 1/2 cup and add to the bowl. Toss the vegetables lightly to combine.

Make dressing

In a medium bowl or jar, whisk together 4 tbs fresh lime juice, 1 tsp lime zest, 3 tbs olive oil, 3 tbs mayonnaise, 1 tbs honey, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until emulsified and smooth. If using jalapeño, finely mince and stir into the dressing. Taste and adjust seasoning: add more lime juice for brightness or a pinch more salt if needed.

Dress slaw and rest

Pour the dressing over the prepared slaw. Using tongs, toss thoroughly to coat all vegetables evenly. Let the slaw rest for at least 10 minutes at room temperature (15–20 minutes is better) to allow flavors to meld and for the cabbage to soften slightly. If making ahead, cover and refrigerate up to 24 hours; gently toss again before serving.

Final adjustments and serve

Before serving, taste and adjust seasoning — add more salt, lime juice, or a drizzle of olive oil if desired. Serve chilled or at room temperature as a side, taco topping, or salad garnish.