Equipment
Ingredients
Vegetable Base
- 200 g green cabbage, cored and shredded
- 200 g red cabbage, cored and shredded
- 100 g carrots, peeled and julienned
- 100 g radishes, trimmed and thinly sliced
- 50 g red onion, peeled and thinly sliced
Cilantro-Lime Dressing
- 15 g fresh cilantro, finely chopped, stems included
- 45 ml lime juice, freshly squeezed
- 45 ml extra virgin olive oil, room temperature
- 15 ml maple syrup
- 3 g salt, fine sea salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 107 kcal
- Protein
- 1 g
- Carbohydrates
- 10 g
- Fat
- 8 g
- Fiber
- 3 g
- Sugar
- 5 g
- Sodium
- 229 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 271 mg
- Calcium
- 44 mg
- Iron
- 0.6 mg
- Magnesium
- 15 mg
- Phosphorus
- 32 mg
- Zinc
- 0.3 mg
- Vitamin A
- 210 mcg
- Vitamin C
- 38 mg
- Vitamin E
- 1.3 mg
- Vitamin K
- 45 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.06 mg
- Riboflavin
- 0.09 mg
- Niacin
- 0.5 mg
- Folate
- 30 mcg
- Water
- 107 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a chef's knife and cutting board, prepare all vegetables. Core and finely shred the green and red cabbage, julienne the carrots, and thinly slice the radishes and red onion. Transfer all prepared vegetables to a large mixing bowl.
In a separate small mixing bowl, combine the lime juice, extra virgin olive oil, maple syrup, salt, black pepper, and chopped cilantro. Whisk the mixture vigorously until the oil and acid form a temporary emulsion.
Pour the cilantro-lime dressing over the bowl of mixed vegetables. Use tongs to toss the ingredients thoroughly, lifting from the bottom to ensure every piece of cabbage is lightly coated with the vinaigrette.
Place the bowl in the refrigerator at 4°C / 39°F to rest for at least 30 minutes before serving. This brief resting period allows the salt to slightly soften the hardy cabbage fibers and gives the flavors time to meld.
Chef's Notes
- For the crispest texture, slice the cabbage entirely by hand rather than using a food processor, which can bruise the leaves and cause them to release water prematurely.
- Cilantro stems pack an immense amount of flavor and tender crunch. Chop the upper, tender parts of the stems right along with the leaves instead of discarding them.
- To extract the maximum amount of juice from your limes, roll them firmly back and forth on the countertop under the palm of your hand before slicing.
- If you enjoy heat, adding half of a minced jalapeño to the dressing introduces a pleasant spice that contrasts beautifully with the acidic lime juice.
Storage
Refrigerator: 3 days — Vegetables will soften and release moisture over time. Drain excess liquid before serving leftovers.
Troubleshooting
A large pool of watery liquid has formed at the bottom of the serving bowl.
Cause: The salt in the dressing drew excessive moisture out of the raw vegetables over a long sitting period.
Fix: Toss the slaw to redistribute the flavors, then use tongs or a slotted spoon to serve, leaving the excess liquid in the bowl.
Prevention: Wait to dress the salad until 30 minutes before serving, rather than assembling it hours in advance.
The red onion flavor is too sharp and overpowering.
Cause: Raw alliums can have a harsh bite depending on their age and variety.
Fix: Cannot be fixed once fully integrated, but chilling the salad longer can sometimes mellow the overall pungency.
Prevention: Soak the sliced red onion in ice water for 10 minutes, then drain thoroughly before adding to the slaw mixture.
Cultural Context
Coleslaw, derived from the Dutch term koolsla meaning cabbage salad, became an American barbecue staple in the late 18th century. This vibrant variation steps away from the traditional, heavy mayonnaise-based dressings and embraces a bright, herbaceous vinaigrette heavily inspired by Southwestern and Latin American flavor profiles.
