Yes, I realize there isn’t a jar in sight in the picture above. But I’ll have you know that the leftovers of that cabbage slaw are currently tucked away in a wide-mouth quart jar in my fridge, so at the very least, the recipe has come in contact with a jar. Also, the dressing is made by pouring everything into a pint jar and shaking vigorously. And, I’ve found that it continues to get more flavorful and delicious over time in cold storage, so it makes for an excellent keep-on-hand-in-a-jar salad.
I made this to go along with the turkey tacos I keep raving about (really, they are best), but it could go alongside any number of dishes. If you wanted to transform it from side dish to the main event, you could toss in some shredded chicken and chopped peanuts for a Mexican/Vietnamese flavor mash-up.
However you serve it, I’m certain it will taste good. And isn’t that the whole point? More specific recipe after the jump.
- 1 small cabbage, about one pound, shredded
- 1/2 bunch of cilantro, chopped
- 4-5 green onions, chopped
- 3 tablespoons olive oil
- 1 lime, juiced
- 2 teaspoons kosher or sea salt (use less if using regular table salt)
- 6-7 grinds of pepper
- 1 1/2 teaspoons of cumin (make sure your supply is fairly fresh, it begins to taste like dirt when elderly)
- Heap cabbage, green onions and cilantro together in a medium-sized bowl.
- In a pint jar, combine all dressing ingredients and shake well.
- Pour over cabbage and toss together. Let sit for at least 15 minutes prior to serving, to give the dressing a chance to mingle with the vegetables.