Ingredients:

  • 4 cups Green Cabbage, finely shredded
  • 2 cups Red Cabbage, finely shredded
  • 1 cup Carrots, julienned or grated
  • ¼ cup Red Onion, very finely minced
  • 1 small Jalapeño, minced (optional)
  • ½ cup Mayonnaise (full-fat preferred)
  • ¼ cup Fresh Lime Juice
  • 1 Tbsp Lime Zest, finely grated
  • ½ cup Fresh Cilantro, chopped
  • 1 tsp Honey or Granulated Sugar
  • ½ tsp Ground Cumin
  • ¾ tsp Sea Salt
  • ¼ tsp Black Pepper, freshly ground
  • 1–2 Tbsp Cold Water or Buttermilk

Instructions:

  1. Shred the Cabbage: Finely shred both the green and red cabbage, aiming for thin, uniform strips. Place them in a large mixing bowl.
  2. Combine Crunch: Add the grated carrots, minced red onion, and optional jalapeño to the cabbage mixture. Toss briefly to combine textures and colors evenly.
  3. Mix Wet Ingredients: In a separate small bowl, combine the mayonnaise, fresh lime juice, and lime zest. Whisk thoroughly until the mixture is smooth.
  4. Add Flavour: Stir in the chopped cilantro, honey (or sugar), ground cumin, salt, and pepper. Taste the dressing and adjust seasonings—it should taste vibrant and slightly aggressive at this stage.
  5. Adjust Consistency: If the dressing seems too stiff, whisk in 1 to 2 tablespoons of cold water or buttermilk until it reaches a thick but pourable consistency.
  6. Dress the Slaw: Pour about three-quarters of the dressing over the vegetables. Use tongs or clean hands to toss the slaw thoroughly, ensuring all the shredded cabbage is coated.
  7. Rest (The Secret Step): Cover the bowl tightly and refrigerate for a minimum of 30 minutes (up to 2 hours). This allows the cabbage to soften slightly and absorb the intense lime flavor.
  8. Final Seasoning and Serve: Before serving, give the slaw one last good stir. Taste and add the remaining dressing if needed, or a final pinch of salt and pepper. Serve immediately while crisp.