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Red Cabbage, Lime, Cilantro & Honey Slaw

Red Cabbage, Lime, Cilantro & Honey Slaw

I created this delicious little salad/slaw this winter and have since made it a number of times. It is delicious no matter what season you’re eating it in.

Red Cabbage, Cilantro, Lime & Honey Slaw by Eve Fox, Garden of Eating blog copyright 2011

Not only is it super quick and easy, it’s also delicious — tangy, sweet, and crunchy. It’s remarkable how the lime juice and the cilantro work together to make cabbage, the queen of winter vegetables, taste like summer. The combination of flavors makes it easy to imagine that you’re sitting in the hot sun of say, Mexico, listening to birds sing and waves crash on the beach. It’s also bright and pretty. In short, it is the bomb, if I do say so, myself.

Red Cabbage by Eve Fox, Garden of Eating blog copyright 2011

This simple slaw/salad is a perfect accompaniment to tacos (fish or otherwise), chili, burritos, grilled shrimp, corn on the cob, and pretty much anything else you can think of.

Close up of red cabbage by Eve Fox, Garden of Eating blog copyright 2011

The recipe is pretty flexible so if you prefer more or less tang, sweetness or saltiness, just adjust the lime juice, honey and salt as you see fit. You could also add some finely chopped jalapeño pepper or thinly sliced onion if you like a little more kick.

Red Cabbage, Cilantro, Lime & Honey Slaw by Eve Fox, Garden of Eating blog copyright 2011

Red Cabbage, Lime, Honey & Cilantro Slaw
Serves 4-6 (as a side)
Ingredients

  • 1/2 large head of red cabbage (or 1 very small head — they’re just often enormous), outer leaves removed
  • 2 limes
  • 1 cup fresh cilantro
  • 1/2 tsp sea salt
  • 1 tsp honey (you could also use agave or maple syrup — I just think honey tastes best)

Directions
1. Thinly slice the cabbage (you can use a mandolin if you have one but a sharp knife is also just fine) and wash the cilantro, pulling the leaves off the stems.
2. Juice the limes and add the honey and salt, stirring until the honey has dissolved into the liquid.
3. Toss the cabbage with the lime juice, honey, salt mixture and add the cilantro — stir well to combine. With time, the cabbage will begin to release more of its juices (bathing everything in a beautiful, brilliant purple) and the cabbage will soften slightly, but it’s tasty at any point.

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Eve Fox

Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmers’ markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.

63 comments

+ add your own
6:04AM PDT on Sep 24, 2012

yum

9:28AM PDT on May 25, 2012

my husband hates cabbage & is allergic to cilantro. i should tease him about making this :)

9:00PM PDT on Jul 8, 2011

Mix some organic black-eyed peas for protein. very good.

10:20AM PDT on Jul 8, 2011

I love violet food!!!!!!!!!!!!!!!!!!!!

11:51AM PDT on Jul 4, 2011

Great idea, Love this slaw. Tried it with cubes of ham and walnuts and that worked too.

12:39AM PDT on Jun 20, 2011

M-m, thx!

3:22AM PDT on Jun 15, 2011

Its different. But I'll try it. Thanks.

11:09PM PDT on Jun 14, 2011

Sounds easy to make and yummy....

11:44AM PDT on Jun 8, 2011

i will be trying this,ty

4:32AM PDT on Jun 8, 2011

thanks

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