Red Cabbage, Lime, Cilantro & Honey Slaw ~ The Garden of Eating - a sinfully good blog about food

Saturday, February 26, 2011

Red Cabbage, Lime, Cilantro & Honey Slaw

I created this delicious little salad/slaw about a month ago and have since made it a number of times.
Red Cabbage, Cilantro, Lime & Honey Slaw by Eve Fox, Garden of Eating blog copyright 2011

Not only is it super quick and easy, it's also delicious - tangy, sweet, and crunchy. It's remarkable how the lime juice and the cilantro work together to make cabbage, the queen of winter vegetables, taste like summer. The combination of flavors makes it easy to imagine that you're sitting in the hot sun of say, Mexico, listening to birds sing and waves crash on the beach -- a welcome fantasy at this time of the year. It's also bright and pretty. In short, it is the bomb, if I do say so, myself.
Red Cabbage by Eve Fox, Garden of Eating blog copyright 2011

This simple slaw/salad is a perfect accompaniment to tacos (fish or otherwise), chili, burritos, pulled pork, ropa vieja or similar braised or stewed meat.
Close up of red cabbage by Eve Fox, Garden of Eating blog copyright 2011

The recipe is pretty flexible so if you prefer more or less, tang, sweetness or saltiness, just adjust the lime juice, honey and salt as you see fit. You could also add some finely chopped jalapeño pepper or thinly sliced onion if you like a little more kick.
Red Cabbage, Cilantro, Lime & Honey Slaw by Eve Fox, Garden of Eating blog copyright 2011

Red Cabbage, Lime, Honey & Cilantro Slaw
Serves 4-6 (as a side)

  • 1/2 large head of red cabbage (or 1 very small head - they're just often enormous), outer leaves removed
  • 2 limes
  • 1 cup fresh cilantro
  • 1/2 tsp sea salt
  • 1 tsp honey (you could also use agave or maple syrup - I just think honey tastes best)

1. Thinly slice the cabbage (you can use a mandolin if you have one but a sharp knife is also just fine) and wash the cilantro, pulling the leaves off the stems.

2. Juice the limes and add the honey and salt, stirring until the honey has dissolved into the liquid.

3. Toss the cabbage with the lime juice, honey, salt mixture and add the cilantro - stir well to combine. With time, the cabbage will begin to release more of its juices (bathing everything in a beautiful, brilliant purple) and the cabbage will soften slightly, but it's tasty at any point.

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A Kitchen Garden in Kihei Maui said...

Your cabbage recipe looks so tasty! I harvested a lovely red/green savoy cabbage last week and I was just thinking that I have to make something with it today. There's still lots of cilantro growing in my garden and 1 last lime on my tree. This is perfect - mahalo for posting the recipe!

Olga said...

Looks yummy! I shall try it!