Ingredients:

  • 1 lb (450 g) Green Cabbage, finely shredded
  • 8 oz (225 g) Red Cabbage, finely shredded
  • 2 medium Carrots (150 g), grated or finely julienned
  • ¼ medium Red Onion (30 g), very thinly sliced (Optional)
  • ½ tsp Salt (for drawing out moisture)
  • 1 large bunch Fresh Cilantro (50 g), roughly chopped (leaves and tender stems)
  • ¼ cup (60 ml) Fresh Lime Juice
  • 1 tsp (5 ml) Lime Zest
  • ½ cup (120 ml) Mayonnaise or Greek Yogurt
  • ¼ cup (60 ml) Extra Virgin Olive Oil
  • 1 tbsp (15 ml) Honey or Granulated Sugar
  • 1 clove (5 g) Garlic, very finely minced
  • ½ tsp (2.5 ml) Ground Cumin
  • Fine Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Shred and Combine: Combine the shredded green cabbage, red cabbage, grated carrot, and sliced red onion (if using) in a large mixing bowl.
  2. Salt and Wait: Sprinkle ½ teaspoon of salt over the vegetables and toss lightly. Set aside for 5-10 minutes to draw out excess moisture. If significant liquid is released, gently wring the mixture in a clean towel and return the vegetables to the dry bowl.
  3. Prepare the Dressing: In a separate small bowl, whisk together the lime juice, lime zest, mayonnaise (or yogurt), and olive oil until smooth and fully emulsified.
  4. Add Flavor Agents: Whisk in the minced garlic, chopped cilantro, honey (or sugar), and ground cumin. Season with initial salt and pepper, tasting and adjusting the seasoning to be slightly bolder than desired.
  5. Dress and Chill: Pour about ¾ of the dressing over the prepared slaw mixture and gently fold and toss until the vegetables are evenly coated. Cover the bowl and refrigerate for a minimum of 30 minutes to allow the flavors to fully marry.
  6. Final Adjustments: Just before serving, give the slaw a final toss. Taste again and adjust the salt, pepper, or add a final squeeze of lime juice for optimal zing.