Ingredients
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1 Small Head Green Cabbage – core removed, shredded
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1 Bunch Cilantro – stems removed, chopped
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2 Jalapeños – seeds and stems removed, finely chopped
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3 Tablespoons Oil (Algae, Olive, or Avocado)
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Juice of 2 Small Limes
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Salt and Pepper – to taste
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Small Pinch of Sugar – optional
Instructions
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Remove the core from the cabbage and shred it finely using a knife or slicer.
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Chop the cilantro leaves after removing the stems.
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Finely chop the jalapeños, removing both seeds and stems.
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In a small bowl, mix oil, lime juice, salt, pepper, and an optional pinch of sugar to create the dressing.
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In a large bowl, combine the shredded cabbage, chopped cilantro, and jalapeños.
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Pour the dressing over the vegetables.
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Toss everything thoroughly until the slaw is evenly coated.
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Let it rest for at least 15 minutes before serving to allow the flavors to blend.
Notes
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You can substitute red cabbage or mix both for a vibrant color.
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For a milder taste, use only one jalapeño or replace with bell pepper.
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This slaw holds well in the fridge for up to 2 days.
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Great as a topping for tacos, wraps, or as a BBQ side.
- Prep Time: 10 minutes