Mexican slaw

Makes 7 cups (1.75 L)

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Ingredients

1/2
red or green cabbage, thinly sliced
1
carrot, coarsely grated
1/2
1
jalapeno, seeded and finely chopped
1/4 cup
frozen corn niblets, optional
1/4 cup
chopped fresh cilantro
1/4 cup
freshly squeezed lime juice
1/2 tsp
ground cumin
1/2 tsp
1/4 cup

Instructions

  • Prepare vegetables. Place cabbage, carrot, red pepper, jalapeño, corn and coriander in a large bowl. In a small bowl, whisk lime juice with sugar, cumin and salt. Slowly whisk in oil until evenly mixed. Drizzle over vegetables and toss until evenly coated. Cover and refrigerate overnight. Slaw will keep well up to 5 days. Flavour improves as it sits. Great with tacos or fajitas.

Cabbage is one of the best bargains in the vegetable bins at this time of year! Try this quick and flavourful dish.

Cabbage Payoff

A cup of shredded raw cabbage has only 18 calories, yet it’s a good source of vitamin C and fibre. Toss shredded cabbage with low-cal dressing for a healthy filler-upper.

Nutrition

Calories 101, Protein 1.2 g, Carbohydrates 7.9 g, Fat 7.9 g, Fibre 1.8 g, Sodium 176 mg.
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