Mexican Cabbage Slaw Recipe

Name: Mexican Cabbage Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 sprigs Cilantro; 1/8 cups Apple Cider Vinegar; 1 dash Olive Oil; 1/2 teaspoons Whole Cumin; 1 dash Salt; 1 dash Ground Black Pepper; 1/2 heads Red Cabbage; 1 whole Parsnip; 2 whole Carrots; 1 whole Red Or White Onion

Servings: persons

5 sprigs Cilantro
1/8 cups Apple Cider Vinegar
1 dash Olive Oil
1/2 teaspoons Whole Cumin
1 dash Salt
1 dash Ground Black Pepper
1/2 heads Red Cabbage
1 whole Parsnip
2 whole Carrots
1 whole Red Or White Onion

1
Start by chopping the cilantro finely. In a bowl, mix apple cider vinegar, olive oil, cumin seeds, salt, pepper and cilantro.
2
Separately, cut the half a head of cabbage in half, remove the cores and slice the cabbage in 1/4 inch strips. Peel the parsnip and grate it as well as the carrots, which you can peel beforehand if you'd like. Cut the onion in half and cut it into thin half moons.
3
Gather the vegetables and put them all into the bowl with your dressing and coat all veggies with it. This is easiest to do by hand. It's important to cover all the vegetables as the acid in the vinegar will begin to soften them all.
4
Leave on the counter at room temperature for 30 minutes or overnight in the fridge. It just gets better. Serve with burgers, hot dogs or simply on it's own.
5
As a variation, you can add in thinly sliced jicama or granny smith apples. This stuff is good.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 sprigs Cilantro, 1/8 cups Apple Cider Vinegar, 1 dash Olive Oil, 1/2 teaspoons Whole Cumin, and more.

Yes, Mexican Cabbage 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.

Mexican Cabbage Slaw

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