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
1/2 pound red cabbage, thinly sliced (about 1/2 of one 4-inch diameter cabbage)
1 average lime (zest and juice)
1 teaspoon avocado oil
2 teaspoons raw honey
1/8 teaspoon salt
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.