Coleslaw is a great, crunchy, hearty side dish. Because cabbage is hearty, the coleslaw can even be made up to a day in advance. It’s a great side for fish, burgers, sandwiches, and tacos! Or try it as a topping on burgers or tacos.
Active Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Serves: 4 (easily doubled)
½ a small head of purple cabbage, thinly sliced/shredded
3-4 carrots, shredded
½ cup mayonnaise
1 tablespoon white wine vinegar
1 lime, zest and juice
1 teaspoon cumin
1 teaspoon sugar
½ teaspoon kosher or sea salt
Fresh ground black pepper, to taste
Thinly cut or shred the ½ head of cabbage. Shred the carrots (I grate them on a box grater). Add the cabbage and the carrots to a large bowl.
In a separate bowl make the dressing. Add the ½ cup of mayonnaise, lime zest and juice, and 1 tablespoon of white wine vinegar. Stir to combine. Now stir in the 1 teaspoon cumin, 1 teaspoon sugar, ½ teaspoon kosher salt and fresh ground pepper to taste.
Add the dressing to the shredded cabbage and carrots and toss to coat thoroughly. Taste for seasoning and add more salt, sugar, and/or pepper if necessary.
It’s best if the coleslaw sits for an hour or so in the refrigerator, but you could eat it sooner.
If you prefer the coleslaw a bit lighter, substitute the ½ cup of mayonnaise with a ¼ cup of olive oil and another tablespoon of white wine vinegar.