Anti Inflammatory Mexican-Style Slaw with Lime and Jalapeño
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Learn more →Ingredients
6 servings
- ½ medium head green cabbage (about 5 cups shredded)
- ¼ medium head red cabbage (about 2 cups shredded)
- 2 medium carrots, peeled and grated
- 1 jalapeño, seeded and finely minced
- 3 scallions, thinly sliced (green tops only)
- ½ cup fresh cilantro leaves, roughly chopped
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp olive oil
- 1 tsp honey
Ingredient noteThough large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~1.2 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp ground cumin
- ¼ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
For serving
- lime wedges, for serving (optional)
Instructions
- 1
In a large mixing bowl, combine the shredded green cabbage, red cabbage, grated carrots, jalapeño, scallion greens, and cilantro. Toss to distribute evenly.
- 2
In a small bowl, whisk together the lime juice, olive oil, honey, ground cumin, salt, and black pepper until the honey is fully dissolved and the dressing is uniform.
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