Get ready to elevate your salad game with this vibrant and zesty Tri-Color Slaw that's not just a side dish, but a culinary experience! Imagine a rainbow of crisp vegetables dancing with a tangy lime dressing that will make your taste buds do a happy dance. This isn't just another boring coleslaw - it's a fresh, crunchy masterpiece that brings excitement to any plate and takes mere minutes to prepare.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 cup carrots, shredded
- 1/4 cup cilantro, chopped
- 2 tbsp lime juice
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Wash all vegetables thoroughly under cold running water to remove any dirt or debris.
- Using a sharp knife or mandoline, carefully shred the green cabbage into thin, uniform strips, ensuring pieces are approximately 1/4 inch wide.
- Repeat the shredding process with red cabbage, creating similarly sized strips to maintain consistent texture.
- Peel the carrots and use a box grater or julienne peeler to create fine, thin shreds that will mix well with the cabbage.
- Rinse fresh cilantro leaves and pat dry with paper towels, then finely chop to release aromatic oils.
- In a large mixing bowl, combine the shredded green cabbage, red cabbage, and carrots, creating a vibrant, colorful base.
- In a separate small bowl, whisk together lime juice, olive oil, salt, and pepper to create a bright, tangy dressing.
- Pour the lime dressing over the vegetable mixture and toss gently but thoroughly to ensure even coating.
- Sprinkle chopped cilantro over the slaw and fold in to distribute herbs evenly.
- Cover the bowl and refrigerate for 10-15 minutes to allow flavors to meld and vegetables to slightly marinate.
- Before serving, give the slaw a final toss and adjust seasoning if needed with additional salt, pepper, or lime juice.
Tips
- For maximum crunch, shred vegetables just before serving and avoid letting them sit too long in the dressing.
- Use a sharp knife or mandoline for uniform, thin vegetable strips to ensure even flavor distribution.
- Let the slaw rest in the refrigerator for 10-15 minutes before serving to allow flavors to meld together.
- For extra flavor, consider toasting some sunflower seeds or adding a sprinkle of toasted nuts on top.
- If you prefer a spicier version, add a pinch of red pepper flakes to the dressing.
- Always taste and adjust seasoning just before serving to ensure the perfect balance of lime, salt, and pepper.
Nutrition Facts
Calories: 50kcal
Carbohydrates: 6g
Protein: 1g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
