Photo by Sonia Mendez Garcia This recipe is great as a side and super tasty for tacos, too!
I remember as a kid how my mom would add cabbage to her “Caldo de Res,” beef and vegetable soup. I always thought that was my favorite way to eat cabbage, until one day while making her beef soup, my mom had a piece of cabbage left over. That is how this crunchy cilantro slaw recipe was introduced to me!
Wow! It was the greatest thing since jicama with chile and lime! I think because of enjoying the cabbage fresh all those years, I also prefer my cilantro coleslaw without mayonnaise.
Ingredients
- 4 cups green cabbage finely shredded
- 1 cup radishes sliced like matchsticks
- 3 green onion sliced
- 1/4-1/3 cup cilantro chopped
- 1 serrano pepper or jalapeño, minced (seeds removed)
- 1 lemon juiced
- 1 tablespoon olive oil
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Combine all of the ingredients in a medium bowl. Toss with tongs, then taste for salt.
- Cover and chill for 1 hour before serving.
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