Ingredients
Dressing
- 1 clove garlic (minced)
- 1/4 cup olive oil
- 2 tablespoons rice vinegar
- 3 tablespoons lime juice
- 2 teaspoons honey
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Slaw
- 8 cups thinly sliced red cabbage (approx. 1 medium cabbage, about 2 pounds)
- 1 cup shredded carrots
- 4 scallions (sliced thinly on a bias, including white and green parts)
- 1/2 cup chopped cilantro
Instructions
- Prepare the dressing: In a large bowl, whisk together the minced garlic, olive oil, rice vinegar, lime juice, honey, kosher salt, and ground black pepper until well combined to create a flavorful and tangy dressing.
- Combine the slaw ingredients: Add the thinly sliced red cabbage, shredded carrots, sliced scallions, and chopped cilantro into the bowl with the dressing.
- Mix and massage: Using your hands, thoroughly mix the dressing into the vegetables, gently massaging the salad to ensure every piece is coated and the flavors meld.
- Rest and serve: Let the slaw rest for at least 10 minutes to allow the flavors to develop. Give it one final mix before serving and enjoy the fresh, crunchy texture and vibrant flavors.
Notes
- For added crunch, consider adding sliced almonds or toasted nuts.
- This slaw can be made a few hours in advance and kept chilled for better flavor infusion.
- Adjust honey to taste for desired sweetness level.
- Use fresh lime juice for the best citrus flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
