Ingredients:

  • 4 cups Green Cabbage, shredded thin
  • 2 cups Red Cabbage, shredded thin
  • 1 large Carrot, shredded
  • 0.5 Red Onion, sliced into paper-thin half-moons
  • 0.5 cup Fresh Cilantro, roughly chopped
  • 1 Jalapeño, de-seeded and minced
  • 0.25 cup Avocado or Grapeseed Oil
  • 3 tbsp Fresh Lime Juice
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Honey or Agave Nectar
  • 0.5 tsp Ground Cumin
  • 0.5 tsp Garlic Powder
  • 0.75 tsp Sea Salt
  • 0.25 tsp Cracked Black Pepper

Instructions:

  1. Shred 4 cups of green cabbage and 2 cups of red cabbage. Note: Slicing them as thin as possible ensures they absorb the dressing without losing their structural integrity.
  2. Peel and shred 1 large carrot and slice 0.5 red onion into paper thin half moons. Note: Thinner onion slices prevent a harsh raw onion aftertaste.
  3. De seed and mince 1 jalapeño.
  4. Roughly chop 0.5 cup fresh cilantro. Note: Include some of the tender stems as they hold immense flavor.
  5. In a small jar, combine 0.25 cup Avocado oil, 3 tbsp lime juice, and 1 tbsp Apple cider vinegar. Shake vigorously until the mixture looks cloudy and thick.
  6. Add 1 tsp honey, 0.5 tsp ground cumin, 0.5 tsp garlic powder, 0.75 tsp sea salt, and 0.25 tsp cracked black pepper to the dressing. Shake again until the honey is dissolved.
  7. Place all the vegetables in your large mixing bowl. Note: Using a bowl larger than you think you need makes tossing easier and prevents bruising the cabbage.
  8. Pour the dressing over the vegetables. Toss thoroughly until every ribbon is glistening and coated.
  9. Let the slaw sit for 10 minutes at room temperature. Until the cabbage slightly softens but maintains a distinct snap.
  10. Give it one last toss before serving. Note: The dressing often settles at the bottom, so this redistributes the acids.