Mexi Slaw, like Taco Time’s Mexi Fries, probably isn’t authentic Mexican fare.
The ingredients, though, are prevalent in Mexican cuisine, and together they create a crisp, refreshing sidekick for hearty Mexican dishes like enchiladas or Pumpkin Tortilla Soup.
If you’re skeptical about cabbage, cast your worries aside; this isn’t your mother’s steamed cabbage. This is cabbage in the raw: pungent, sharp, a little bitter, even reminiscent of wasabi. Throw in tart lime, sweet carrots, fiery jalapenos and cilantro and you’ve got one addictive substance on your hands. Don’t believe me? The sheer fact that two people consumed nearly this entire recipe ought to be evidence enough. And let’s not ignore the minor detail that I was craving this at bedtime (Cabbage? At bedtime?!). But hey, this stuff’s good for you and is a snap to put together.
Because of cabbage’s hearty texture, the slaw keeps well for several days. Keep a bowl of this Mexi Slaw and a pot of Pumpkin Tortilla Soup in your fridge for nutritious, go-to weeknight meals.
P.S. Dear Mom, please note that I wasn’t referring to your steamed cabbage. I really do like the way you steamed cabbage in chicken broth. I was just thinking of all the other children who had to suffer through yucky, boring steamed cabbage. Love, A
Serves 4. Easily doubles or halves.
- 1/2 head of cabbage
- 3 medium-sized carrots
- 1/2 cup (or a generous handful) cilantro leaves
- 1-2 jalapenos, depending how hot you like it
- juice of 1 lime
Make the Slaw
Cut the core out of the cabbage and remove the outer leaves if dirty or ragged. Slice the cabbage thinly and place into a large bowl. Grate the carrots and add to bowl of cabbage. Roughly chop cilantro and add to bowl. Mince the jalapenos and add to bowl, leaving in or removing seeds as you please. Sprinkle juice over cabbage. Stir well and add salt to taste.