Limey Cabbage Cilantro Slaw

This vibrant, limey cabbage cilantro slaw is one of my favorite mid-winter go-to’s. A plant-based, cabbage forward salad that I’ve paired with just about any savory food you can think of. It’s an easy side dish for when I’m hosting dinner or need to whip up something quick to bring. Or doctored up with an egg, avocado, and some quinoa she makes a perfect, filling bowl. The herbaceous, bright flavor is an awesome foil to heavier meals. Light, bright, and looks beautiful on the table. Purple cabbage doesn’t get enough love, it’s not just about the kraut game ya know. Purple cabbage is a vegan treasure, y’all.

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limey cabbage cilantro slaw
purple cabbage cross section

Adding color to your cold weather meals helps keep you inspired in the kitchen. I’ve found a hue of produce gets me more excited to cook at home if I know there will be something vibrant on the table. You can highlight the simplicity of your vegetables with just a few add-ons, here the cilantro, lime, and salt really kick things off. And you get to use up the majority of that cilantro you have just waiting, slowly wilting in your fridge, stems included. If you’ve got leftover cilantro, try making our herb scrap chimichurri, to top those buddha bowls, pasta and more off with. (Is there anything cilantro can’t do?)

Add this limey cabbage cilantro slaw to your next dinner! And let us know how it goes! #closedloopcooking

Stay hungry,
Hawnuh Lee
Closed Loop Cooking

Limey Cabbage Cilantro Slaw

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An herbaceous, vibrant side dish you can pair with just about any savory meal or enjoy on its own! A bright, winter highlight with an awesome acidic kick.

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limey cabbage cilantro slaw

makes: approx 4 servings | prep time: 5 min | total time: 5 min

Ingredients

  • 1/2 medium sized purple cabbage
  • 1/2 - 1 tsp kosher salt
  • 1/2 bunch of cilantro, stems included
  • 1 medium lime

    To-Do's

    1. Chop cabbage into quarters and slice each quarter thinly, breaking up large pieces when needed. Add to large mixing bowl.
    2. Add ½ tsp salt to bowl and gently massage into cabbage for 1 – 2 minutes, tenderizing the cabbage.
    3. Wash and pat dry cilantro. Roughly chop, including the stems into bite size pieces and add to bowl. Cut lime and squeeze the entirety into bowl over vegetables. Mix thoroughly. Taste and add a pinch to ½ tsp more of kosher salt as desired.
    4. Enjoy! Serve on tacos, soups, stir-fries, eggs on toast or on its own! Pairs well with a sliced avocado every time. This salad holds up well in the fridge for about 1 week.

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