Tangy Cabbage Slaw Recipe

Name: Tangy Cabbage Slaw Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup small-dice red onion (about 1/2 medium red onion); 1/4 cup freshly squeezed lime juice (from about 3 medium limes); 1/4 cup vegetable oil; 1 1/2 teaspoons kosher salt, plus more as needed; 1/2 teaspoon freshly ground black pepper, plus more as needed; 1/2 teaspoon granulated sugar; 1/4 teaspoon chili powder; 1/4 teaspoon ground cumin; 1/8 teaspoon cayenne pepper; 1 medium garlic clove, finely chopped; 1 medium head of green or red cabbage (about 2 pounds); 1/3 cup coarsely chopped fresh cilantro

Servings: persons

1/2 cup small-dice red onion (about 1/2 medium red onion)
1/4 cup freshly squeezed lime juice (from about 3 medium limes)
1/4 cup vegetable oil
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
1/2 teaspoon granulated sugar
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 medium garlic clove, finely chopped
1 medium head of green or red cabbage (about 2 pounds)
1/3 cup coarsely chopped fresh cilantro

1
Whisk together the onion, 3 tablespoons of the lime juice, the oil, measured salt and pepper, sugar, chili powder, cumin, cayenne, and garlic in a large bowl until combined; set aside for 10 minutes.
2
Meanwhile, prepare the cabbage.
3
Slice the cabbage in half through the core.
4
Cut a V-shaped notch around the white core on each half; discard the core.
5
Slice each half lengthwise into quarters and thinly slice each quarter crosswise into 1/8-inch-wide strips.
6
Add the cabbage and cilantro to the bowl with the dressing and toss to combine.
7
Refrigerate, tossing once or twice, until the flavors have mellowed and melded, about 1 1/2 hours.
8
Add the remaining tablespoon of lime juice, toss again, taste, and season with more salt and pepper as needed before serving.

187

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1/2 cup small-dice red onion (about 1/2 medium red onion), 1/4 cup freshly squeezed lime juice (from about 3 medium limes), 1/4 cup vegetable oil, 1 1/2 teaspoons kosher salt, plus more as needed, and more.

Yes, Tangy Cabbage Slaw Recipe 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.

That's it — enjoy your meal!