Red Cabbage Slaw
A vibrant and crunchy slaw packed with fresh vegetables and a zesty dressing, perfect for barbecues, picnics, or as a taco topping.
Ingredients
Vegetables
- 3 cups red cabbage, finely sliced Ensure cabbage is sliced finely for better texture.
- 2 cups matchstick carrots (or shredded) Matchstick carrots add crunch.
- 1/4 cup green onion, diced Fresh green onions enhance flavor.
- 1/4 cup cilantro, chopped Can be substituted with different herbs if desired.
Dressing
- 3 tablespoons olive oil Use quality olive oil for the dressing.
- 3 tablespoons lime juice Fresh lime juice is recommended.
- 2 teaspoons honey Adjust the amount of honey for sweetness preference.
- 1 teaspoon garlic, minced Minced garlic adds flavorful depth.
Seasoning
- Kosher salt and cracked black pepper, to taste Seasoning can be adjusted based on preference.
Instructions
Preparation
- In a large bowl, combine the red cabbage, carrots, green onion, and chopped cilantro.
- In a small bowl, whisk together the olive oil, lime juice, honey, and minced garlic to make the dressing.
- Pour the dressing over the cabbage mixture and toss everything together until well coated.
- Season with salt and pepper to taste.
- Serve immediately, or refrigerate until ready to serve.
Notes
Store the slaw in an airtight container in the refrigerator for up to 2 days. If the slaw becomes too watery, drain off excess liquid before serving. Add different vegetables or herbs to customize the flavor.