Author: Nicole
Dressing
- ¼ cup red wine vinegar
- 2 tablespoons freshly squeezed lime juice (~ 1 lime)
- ½ teaspoon honey
- 1 medium garlic clove, finely minced
- ½ teaspoon cumin
- ¼ teaspoon fine sea salt
- 2 tablespoons extra virgin olive oil
Salad
- 4 to 5 cups shredded cabbage mix (10 to 12 ounces)
- ½ red pepper, chopped
- ¼ red onion, chopped
- ½ cup roughly chopped cilantro (1 small bunch)
Make Dressing:
- In a medium bowl, whisk red wine vinegar, lime juice, honey, garlic, cumin and sea salt.
- Slowly whisk in olive oil until emulsified.
- Taste and add a bit more salt, if needed.
- Dressing can be made a day in advance and stored in the refrigerator.
Make Salad:
- In a large bowl mix cabbage mix, red pepper, red onion and cilantro.
- About an hour before serving, lightly dress cabbage mixture. Don’t overdress – it’s okay to have extra dressing.
- Let sit at room temperature. Add more dressing if needed just before serving.
* Recipe is easily doubled or tripled.
Recipe by Riegl Palate at https://www.rieglpalate.com/mexican-coleslaw/
3.4.3177