How to cut red cabbage for slaw?

Wash the cabbage and remove any limp outer leaves. Quarter it from top to bottom using a large, sharp knife. Remove and discard the core, then slice into thin (⅛-inch) ribbons. There’s no need for a mandolin–they're not worth the risk.

How to soften red cabbage for coleslaw?

Marinate it in lime juice for 10–30 minutes. This softens the cabbage without making it mushy. Alternatively, lightly sauté the cabbage in avocado oil for 3-5 minutes before adding the rest of the ingredients. This makes it easier to digest, without sacrificing all the crunch.

Zesty Red Cabbage Slaw with Lime

Name: Red Cabbage Slaw with Lime
Prep time: 5 min
Total time: 15 min
Cuisine: Mexican
Ingredients: ½ pound red cabbage, thinly sliced (about ½ of one 4-inch diameter cabbage); 1 average lime (zest and juice); 1 teaspoon avocado oil; 2 teaspoons raw honey; ⅛ teaspoon salt

Description

This quick and easy red cabbage slaw is tossed in lime juice, honey, and avocado oil, then finished with fresh lime zest for a vibrant punch. Ready in just 15 minutes, it’s the perfect side for tacos or bowls. Try it with Coriander Chicken and Coconut Lime Rice for a healthy summer dinner.

Ingredients

½ pound red cabbage, thinly sliced (about ½ of one 4-inch diameter cabbage)

1 average lime (zest and juice)

1 teaspoon avocado oil

2 teaspoons raw honey

⅛ teaspoon salt

Cook Mode Prevent your screen from sleeping while you cook

Instructions

Slice the cabbage and add it to a large glass or ceramic mixing bowl.
Zest the lime (you’ll get about 1 teaspoon) and set the zest aside.
Juice the lime (about 1 tablespoon) and pour it over the cabbage.
Add the avocado oil, honey, and salt. Stir well to combine. Let it marinate at room temperature for at least 10 minutes, stirring occasionally. If serving later, refrigerate in a glass container with a tight-fitting lid until ready to serve.
Stir in the lime zest just before serving.

Storage: The slaw keeps in an airtight glass container in the fridge for about 3 days. After that, it may start to become bitter.

Notes

· No juicer? Quarter the lime lengthwise and squeeze by hand—this usually yields more juice than halving. Use your other hand to block any spray.

· Zest last. For the freshest flavor, add lime zest just before serving. Store in a covered container in the fridge if prepping ahead.

· Oil before honey. Measure oil first so the honey slides off the spoon easily for a cleaner, more accurate measurement.

· If raw cabbage is hard for you to digest, lightly sauté the cabbage in the avocado oil for 3-5 minutes before adding the rest of the ingredients. This softens it without sacrificing all the crunch.