Updated Nov 24, 2014Chatelaine
- 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.
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.