Description
A bright and crunchy salad with lime-cumin dressing, perfect as a side for tacos or grilled meats.
Ingredients
- 4 cups green cabbage, finely shredded
- 2 cups purple cabbage, finely shredded
- 1 cup shredded carrot
- 1/2 cup thinly sliced red onion
- 1/3 cup mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- 3 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 tablespoon honey
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Instructions
- Finely shred the green and purple cabbage.
- Add shredded carrot and sliced red onion to a mixing bowl.
- In a separate bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, cumin, chili powder, honey, cilantro, salt, and pepper until smooth.
- Toss the shredded vegetables with the dressing until evenly coated.
- Let the salad rest in the fridge for 10–30 minutes to meld flavors.
Notes
Great for gatherings and better if made ahead. Store the dressing separately to maintain crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook assembly
- Cuisine: Tex-Mex