Background

• This slaw is a fantastic healthy side for mexican food or filling for tacos!
• Red cabbage is an inexpensive nutritional powerhouse full of plant polyphenols like anthocyanins (that give it the purple color), glucosinolates, and vitamin C
• This is full of healthy raw vegetables but the acidity preserves it so it keeps well in the fridge for up to four days.

Ingredients

• ½ large head (or 1 small head) red cabbage
• ½ small red onion
• ½ bunch (1 cup) cilantro
• 1 medium organic unwaxed lime (for zesting and juice)
• 1 whole jalapeño
• 2 tablespoons olive or avocado oil
• 1 teaspoon cumin
• ½ teaspoon coriander
• ½ teaspoon salt (or to taste)
• (optional) 1 julienned carrot (¼ cup)
• (optional ) 2 radishes
• (optional) ½ jicama

Instructions

1. Thinly slice the onion and place in a small bowl.
2. Zest the lime and juice it over the onion and mix.
3. Thinly slice the cabbage by hand or with a mandoline and add to a large bowl.
4. Cut off the bottom of the stems and roughly chop the rest of the cilantro. Add to bowl
5. Finely chop the jalapeño and add to the bowl.
6. Thinly slice any other veggies going in the slaw and add to the bowl.
7. Add the onions with the lime juice and zest, oil, and spices.
8. Salt and add extra lime to taste.
9. Refrigerate until ready to serve