I first made this slaw to go with fish tacos, but glory be, I generally cannot stop eating it, even without the tacos. It’s so refreshing, crunchy, and tart. It’s the perfect bright and juicy counterpoint to Tex-Mex dishes, such as the chicken enchiladas we had for dinner tonight. I’ve tried adding other ingredients and spices to this slaw, but we’ve decided it’s gilding the lily to do so. It’s just right this way, in its role as supporting salad.
Cilantro-Lime Coleslaw
This salad is fine on its own but is a total delight in conjunction with other dishes that are heavy in garlic, cumin, and peppers.
Ingredients:
- 1 small head cabbage
- 1 onion
- juice of two limes
- 1/2 cup olive oil
- 1 bunch cilantro
- 1 tsp sea salt, or to taste
Directions:
- Slice cabbage in quarters and remove core. Shred each quarter thinly so that the individual shreds are slender in width but a few inches in length.
- Put cabbage in a bowl and mix in all the other ingredients. Adjust seasonings to taste.
- Serve immediately or chill for half an hour before serving.