Cabbage-Jalapeño Slaw – a delicious recipe with green, radishes, jalapeu00f1os, scallions, cilantro, limes. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Cut the cabbage in half, and cut out the tough core. Then shred the cabbage into fine slivers, about 1/8-inch wide. Slice the radishes, jalapenos, and scallions into very thin rounds. Put everything into a large bowl.
2
Remove the cilantro leaves from the stems. Chop half the cilantro very fine and half roughly (or however you like it...I like having big leaves in my slaw). Dump the cilantro into the bowl with the cabbage, etc.
3
In a small bowl, mix together the juice from the limes, the oil, the cumin, and salt and pepper to taste. You could also add a little coriander or cayenne here, or a little dried oregano, or the zest from the limes, too. Pour the dressing over the salad, mix it all up, and you're done!
153
kcal
Calories
15
g
Fat
6
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 green or purple cabbage, or a mix, 1 bunch radishes, 2 jalapenos, 3 scallions, and more.
Yes, Cabbage-Jalapeño Slaw falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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