Cabbage and Lime Slaw

Overview

A crisp, inexpensive slaw with lime and cilantro. The acidity balances rich beef dishes, while the cabbage provides freshness and crunch without a heavy mayonnaise dressing.

Ingredients

• 4 cups thinly shredded green cabbage
• 1/4 cup thinly sliced red or yellow onion
• 1 small jalapeno, finely diced, optional
• 1/4 cup chopped cilantro
• 2 tablespoons lime juice
• 1 tablespoon cooking oil or olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin, optional
• 1/4 teaspoon black pepper

Instructions

1. Place the cabbage and onion in a large bowl. Add the salt and gently massage the vegetables for 30 seconds to begin softening the cabbage.
2. Add the jalapeno, cilantro, lime juice, oil, cumin, and black pepper.
3. Toss thoroughly and let the slaw rest for 5-10 minutes.
4. Taste and add more lime juice or salt if needed. Serve chilled or at room temperature.

Doneness

The cabbage should remain crisp but become flexible enough to pick up easily with a fork. The dressing should taste bright and lightly salty.

Budget Tips

• Green cabbage is inexpensive, stores well, and can be used across several meals.
• Use bottled lime juice when fresh limes are expensive.
• Substitute parsley or omit the cilantro when necessary.

Variations

• Add one grated carrot for color and sweetness.
• Add thinly sliced radishes for extra crunch.
• Stir in a teaspoon of honey when a sweeter slaw is preferred.

Make-Ahead and Storage

• Prepare up to 4 hours before serving for the best crunch.
• Refrigerate leftovers in a covered container for up to 3 days.
• Drain excess liquid and toss before serving again.
• Do not freeze.

Related Recipes

• Budget Beef Picadillo with Potatoes and Jalapeno
• Calabacitas - Zucchini and Corn
• Vegetarian Mexican Rice

Dietary Notes

The base slaw is vegan; the optional teaspoon of honey makes that variation non-vegan. Check ingredient labels and cross-contact information for allergies.

Safe Handling

Refrigerate promptly in shallow containers at 40°F or below, within 2 hours of preparation (1 hour above 90°F). Use within 3 days.

USDA leftover handling guidance.