Zippy Cole Slaw
Recipe: #12121
February 18, 2014
Categories: Salads, Vegetable Salad, Cabbage, One-Pot Meal, Cinco de Mayo, Labor Day, Picnic, Potluck, Gluten-Free, Kosher Low Carbohydrate, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Spicy, Vegetarian Dinner, Vegan Dinner, more
"I LOVE LOVE this coleslaw, very different from the mayonnaise based, this version has a Mexican flair!"
Ingredients
Nutritional
- Serving Size: 1 (134.2 g)
- Calories 95.4
- Total Fat - 6.9 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 458.9 mg
- Total Carbohydrate - 8.3 g
- Dietary Fiber - 3.2 g
- Sugars - 4.3 g
- Protein - 1.7 g
- Calcium - 51.8 mg
- Iron - 0.7 mg
- Vitamin C - 43.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Whisk together the chopped red onion, 3 tablespoons of the lime juice, the oil, measured salt and pepper, sugar, chili powder, cumin, cayenne, and garlic in a large bowl until combined; set aside for 10 minutes.
Step 2
Meanwhile, prepare the cabbage; slice the cabbage in half through the core. Cut a V-shaped notch around the white core on each half; discard the core. Slice each half lengthwise into quarters and thinly slice each quarter crosswise into 1/8-inch-wide strips. Add the cabbage and cilantro to the bowl with the dressing and toss to combine.
Step 3
Refrigerate, tossing once or twice, until the flavors have mellowed and melded, about 1 1/2 hours.
Step 4
Add the remaining tablespoon of lime juice, toss again, taste, and season with more salt and pepper as needed before serving.
Tips
No special items needed.