Picture this: a bowl of fluffy rice, smoky black beans, citrusy beet relish, guacamole, fried plantains (have mercy), crunchy cabbage slaw, and an arepa on the side. If that’s not heaven in a bowl, I don’t know what is. Well, the last missing element of this glorious bowl was the cabbage slaw. And by reverse engineering the flavors, I think I got it down. Friends, say hello to the slaw of your dreams. It’s crunchy, fresh, and light, comes together in 15 minutes, is mayo-free (hip hip!), and is incredibly versatile. Put it on our plantain black bean bowl, Buddha bowls, “pulled pork” sandwich, tacos, salads, and more!
How to Cut Cabbage for Slaw
Depending on the equipment you have available, there are two options for chopping the cabbage. Either way, you’ll first remove any wilted outer leaves. Then use a large, sharp knife to slice the cabbage in half through the core. Cut each half again so there are four chunks of cabbage. Next, slice off the white core. Once the cabbage is chopped, you’ll massage it to help it soften. The thinner the cabbage is chopped, the less massaging is needed for tender slaw. Perhaps my favorite part about this salad — aside from how quick and easy it is to prepare — are the FLAVORS. Lime juice and zest add brightness and acidity, cumin powder adds smokiness, maple syrup a touch of sweetness, garlic powder a hint of garlic, and salt rounds everything out. The result is a refreshingly delicious, smoky, tangy slaw that’s perfect for adding to just about any dish! We hope you LOVE this cabbage slaw! It’s:CitrusyLightCrunchyFreshQuick & easy& Versatile!
More Cabbage Slaw Recipes
Easy Vegan Coleslaw Super Cleansing Slaw with Rosemary Dressing Cabbage Slaw with Sesame Ginger Dressing Fish Tacos with Pineapple Cabbage Slaw
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
