Anti Inflammatory Mexican-Style Cabbage Slaw
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Learn more →Ingredients
4 servings
For the slaw
- 3 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- 1 medium carrot, peeled and julienned or coarsely grated
- 3 scallions, thinly sliced (green tops only)
- ¼ cup fresh cilantro leaves, roughly chopped
For the dressing
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tsp lime zest
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 small clove garlic, finely grated
- ½ tsp fine sea salt, plus more to taste
For serving
- 1 tbsp fresh lime juice, for serving (optional)
- 2 tbsp fresh cilantro leaves, for serving (optional)
Instructions
- 1
Combine the green cabbage, red cabbage, carrot, scallion greens, and cilantro in a large mixing bowl and toss to distribute evenly.
- 2
In a small bowl, whisk together the olive oil, apple cider vinegar, lime juice, lime zest, honey, turmeric, ginger, garlic, and salt until the dressing is smooth and the honey is fully dissolved.
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