Mexican-Style Slaw
Serves 4-6 (as a side) • Time 5mins
Growing up, I hated coleslaw. Something about the slight sweetness and the mayo really turned me off. Then, one day, I had a cider-vinegar coleslaw that totally changed my outlook! Bright, acidic, crunchy, savory… This is a slaw I could get behind! And ever since then, non-mayo slaws have been a part of my regular meal rotation. In fact, I think they are the perfect quick side for nearly every meal. My reasons are as follows:
Cabbage, unlike lettuces, stays good in your fridge for ages! Just cut off anything that oxidizes.
Cabbage is super flexible, and happy to be dressed up in numerous ways that suit your main dish (think: soy sauce/sesame/rice vinegar or garlic/cider vinegar/toasted seeds…)
Slaw is crunchy, quick, healthy, and DELICIOUS!!!
Have I sold you yet???
I served this version of slaw at a bachelorette party to 16 very hungry women recently, and was immediately hounded for the recipe. It comes together quickly, and would be a welcome accompaniment to any number of Mexican meals whether it’s a frozen tamale, take-out tacos, or homemade Hatch-Chile Enchiladas. Feel free to play with it and make it your own!
Ingredients
½ medium green cabbage, quartered and thinly sliced
2oz or about ¼ of a small red onion, halved and thinly sliced
Handful of cilantro leaves and tender stems, chopped
¼ cup lime juice from 2-3 limes
6 tablespoons extra virgin olive oil
2 teaspoons dried oregano
Large pinch salt and few grinds of pepper (to taste)
6oz or 2 small handfuls cherry tomatoes, chopped, optional
2 radishes, thinly sliced into half-moons, optional
Equipment
Mandoline or very sharp knife
Notes, Tips, & Tricks
Using a mandoline makes this recipe super quick, but watch those fingers! If you don’t have a mandoline, a sharpe knife will do just fine.
Let’s Do It
Step 1
Place all cut vegetables and cilantro into a large mixing bowl. Add a large pinch of salt, a few grinds of pepper, and dried oregano, grinding the oregano between your fingers to release its flavor. Drizzle on olive oil and lime juice. Toss mixture well. Taste for salt, and adjust as preferred. Serve immediately, or within 20 minutes for best consistency.