By The tomato rice got made because Tuesday needed it, and alongside it I wanted something cool and bright to cut through the warmth — something that asked almost nothing of me. This Cilantro Lime Slaw is that dish: a handful of things, a quick toss, and it is done before the rice finishes resting. On ordinary weeks, when the kitchen just has to keep moving, this is the kind of side that lets it.
Cilantro Lime Slaw
Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes | Servings: 4
Ingredients
- 3 cups green cabbage, thinly shredded
- 1 cup purple cabbage, thinly shredded
- 1 medium carrot, julienned or grated
- 1/4 cup fresh cilantro leaves, roughly chopped
- 2 green onions, thinly sliced
- 3 tablespoons fresh lime juice (about 2 limes)
- 1 tablespoon olive oil
- 1 teaspoon honey or sugar
- 1/4 teaspoon cumin
- 1/4 teaspoon salt, plus more to taste
- 1/8 teaspoon black pepper
Instructions
- Prep the vegetables. Shred the green and purple cabbage thinly and place in a large mixing bowl. Add the grated carrot, green onions, and cilantro.
- Make the dressing. In a small bowl or jar, whisk together the lime juice, olive oil, honey, cumin, salt, and black pepper until combined.
- Toss and season. Pour the dressing over the cabbage mixture and toss well to coat everything evenly. Taste and adjust salt or lime as needed.
- Rest briefly. Let the slaw sit for 5 minutes before serving so the cabbage softens slightly and the flavors come together. Serve immediately or refrigerate for up to one day.
Nutrition (per serving)
Calories: 65 | Protein: 1g | Fat: 4g | Carbs: 8g | Fiber: 2g | Sodium: 160mg