Cabbage, Cucumber and Cilantro Slaw
No cooking required for this great side dish! Perfect to pair with grilled chicken or for topping fish tacos. The cucumber in this slaw makes it cool and light. Adding cilantro, jalapeno and cumin gives it a slightly south western flavor.
Start by shredding about 1/2 a head of green cabbage. You can mix a bit of red cabbage in if you want to add a bit of color. How fine you shred the cabbage is a personal preference, we like our slaw a little chuncky so I used a knife instead of a food processor. A mandolin slicer is another option to make quick work of preparing the cabbage.
Peel the cucumber then remove the seeds. Next dice the cucumber into small cubes. Finely slice the green onion. I reserve a bit of the green stalk to place on top but that is just to make it pretty.
We are big fans of cilantro in this house so I probably used more than the two tablespoons in the recipe. Roughly chop the leaves. Again, you can save a bit of cilantro to sprinkle on top just before serving.
To add a little kick to the slaw, try adding a jalapeno or serrano pepper. Removing the seeds before chopping cuts down on the spice but leaves the flavor. Adding either jalapeno or Serrano it entirely optional and the slaw is still tasty without it.
Place all the cut up vegetables into a large bowl. Toss everything to mix it up well.
Prepare the dressing by combining the mayo, lime juice and cumin in a small bowl. Mix well. The ingredients for the dressing can be doubled if you like a wetter slaw or if you got a bit ambitious when slicing the cabbage.
Add the dressing to the large bowl of vegetables and toss to combine. Refrigerate until you are ready to serve. Add salt and pepper to taste just before serving.
Cabbage, Cucumber and Cilantro Slaw
Ingredients
- ¼-½ head of green cabbage (about 2 cups after shredding)
- 1 cucumber (about 1/2 cup after cutting)
- 2 tbs fresh cilantro leaves, chopped
- 1 green onion, sliced or minced
- 1 small jalapeno or Serrano chili, seeded and chopped (optional)
- 1 tbs mayo
- 1 tbs lime juice
- ¼ tsp ground cumin
- salt and pepper to taste
Instructions
- Shred or chop cabbage until you have about 2 cups.
- Peel and remove seeds from cucumber. Dice into 1/2 inch cubes. You'll need about 1/2 cup.
- If you are using a pepper, remove the seeds and dice into small pieces. You can adjust how much you use but around a teaspoon is a good starting point.
- Combine mayo, lime juice, cumin, salt and pepper in a medium bowl. Mix well to combine.
- Add the vegetables and toss so that everything is coated.
