Also known as Mexican coleslaw, this fresh, flavorful, and mayonnaise-free side dish goes great with tacos or shrimp burritos. It’s an easy-to-prepare, 3-step recipe that yields 8 generous servings.
Ingredients:
- 14 oz thinly sliced/shredded red or green cabbage
- Salt
- 1/3 red onion, cut into thin strips
- ½ cup cilantro, chopped
- 1/3 cup olive oil
- 1/3 cup lime juice
- 1 teaspoon sugar
- ½ teaspoon ground cumin
- ¼ teaspoon ground garlic
- ½ teaspoon salt
- ¼ teaspoon pepper
Directions:
- Place shredded cabbage in a colander inside a bowl. Sprinkle with 1 teaspoon of salt and let sit for 1 hour in order to draw excess water out of the cabbage.
- In a mason jar, mix olive oil, lime juice, sugar, cumin, garlic, salt, and pepper. Shake well to make the dressing for the coleslaw.
- After the cabbage has sat for an hour, mix the cabbage with the diced onion and cilantro in a large bowl. Add dressing, mix well, and serve.
