Ingredients
1/4 c. fresh lime juice
3 tbsp. extra-virgin olive oil
1 tbsp. honey
1 clove garlic, minced
2 tsp. kosher salt
6 c. thinly sliced red cabbage (from about 1/2 medium head)
1 c. shredded carrot (from about 1 large)
1/2 c. cilantro, roughly chopped
1 jalapeño, seeded and thinly sliced
1 shallot, thinly sliced
Preparation
Step 1In a large bowl, whisk lime juice, oil, honey, salt, and garlic. Add cabbage, carrot, cilantro, shallot, and jalapeño and toss to coat well. Serve immediately.Step 2Make Ahead: Slaw can be made 3 days ahead. Store in an airtight container and chill.
Slicing cabbage into thin strips can be intimidating. Here’s our handy guide to cutting up a cabbage if you want some pro tips. Or, slice the half into quarters and feed through the slicing disk of a food processor. You’re looking for strips that are small enough to soften in the acidic vinaigrette, so it’s worth pulling out the gadget. This slaw is forgiving to modifications. If you prefer green cabbage, sub it in for the red. Or, if you’re sensitive to heat, make sure to pull all the seeds out of the jalapeño, or just skip it entirely. The slaw will still taste delicious without it. Refrigerate leftover slaw in an airtight container for up to 3 days. Stir before serving to reincorporate the dressing.
