Name: Red Cabbage Slaw With Cilantro and Citrus
Yield: Serves 4 as a side or 8–10 as a topping
Ingredients: ½ head red cabbage, cored and finely shredded; 1 large carrot, cut into fine julienne; ¼ cup (60 mL) chopped cilantro leaves; 1 bunch green onions, diced; 1 Tbsp lime juice; 1 Tbsp orange juice; ½ tsp pure maple syrup; 1 Tbsp extra virgin olive oil; 1 garlic clove, peeled and minced; ½ tsp sea salt; ¼ tsp white pepper

Photo by Joseph De Leo, Food Styling by Erika Joyce

Flavored with citrus, maple syrup, and cilantro, this slaw makes an excellent topper for tacos or Huaraches de Nopal.

Recipe information

Yield
Serves 4 as a side or 8–10 as a topping

Ingredients

½ head red cabbage, cored and finely shredded

1 large carrot, cut into fine julienne

¼ cup (60 mL) chopped cilantro leaves

1 bunch green onions, diced

1 Tbsp lime juice

1 Tbsp orange juice

½ tsp pure maple syrup

1 Tbsp extra virgin olive oil

1 garlic clove, peeled and minced

½ tsp sea salt

¼ tsp white pepper

Preparation

In a salad bowl, toss together cabbage, carrots, cilantro, and green onions. In a small bowl, whisk together remainder of ingredients to make a light dressing. Toss cabbage mixture with dressing. Taste and adjust seasonings.

Cover of the cookbook featuring a bowl of soup topped with shredded cabbage, radish slices, cilantro, and lime wedges.

From Decolonize Your Diet: Plant-Based Mexican-American Recipes for Health and Healing by Luz Calvo and Catriona Rueda Esquibel (published by Arsenal Pulp Press, 2015). Excerpted with permission from the publisher. Buy the full book from Amazon or Bookshop.