Lime-and-Oregano Mexican Slaw

By Sprig Originals ✓ · cooked up in Sprig

A bright, mayo-free cabbage slaw dressed with lime juice, olive oil and Mexican oregano. A quick salt-and-drain step pulls out excess water so the cabbage stays snappy for days in the fridge — the crunchy, acidic counterpart to tacos, carnitas, grilled fish or a bowl of beans.

Ingredients

• 1 lb green cabbage (about 1/2 medium head), cored
• 8 oz red cabbage (about 1/4 small head), cored
• 1 1/2 tsp kosher salt, for salting the cabbage
• 2 medium carrots, peeled
• 1/2 small red onion, very thinly sliced
• 1 medium jalapeño, seeded and minced
• 1/2 cup cilantro leaves and tender stems, roughly chopped
• 4 whole radishes, thinly sliced (optional)

• 1/3 cup fresh lime juice (from 3 to 4 limes)
• 1 tsp lime zest
• 1/4 cup extra-virgin olive oil
• 1 1/2 tsp dried Mexican oregano
• 1 tsp honey or agave nectar
• 1 clove garlic, finely grated
• 1/2 tsp ground cumin
• 1/4 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper

Instructions

1. Halve and core both cabbages, then slice as thinly as you can with a sharp chef's knife (about 1/8 inch) or on a mandoline. You want roughly 8 to 9 cups of shredded cabbage total. Pile it into a large colander set inside a bowl or in the sink.
2. Sprinkle the 1 1/2 teaspoons kosher salt over the cabbage and toss with your hands for 30 seconds, squeezing lightly. Let it sit and drain for 20 minutes — no longer. This pulls out surface water so the dressing doesn't get diluted and the cabbage stays crisp; a longer salt would turn it limp.
3. While the cabbage drains, make the dressing: in a jar or small bowl, combine the lime juice, lime zest, olive oil, Mexican oregano, honey, grated garlic, cumin, 1/4 teaspoon salt and the black pepper. Crush the oregano between your palms as you add it to wake up the aroma. Shake or whisk hard until emulsified and let it stand so the oregano softens.
4. Grate the carrots on the large holes of a box grater or cut into fine matchsticks. Slice the red onion paper-thin and, if you want its bite tamed, soak it in cold water for 5 minutes, then drain well.
5. Rinse the drained cabbage briefly under cold running water to remove excess salt, then dry it thoroughly: spin it in a salad spinner in batches, or roll it in a clean kitchen towel and squeeze gently. Dry cabbage is the difference between slaw and soup.
6. Transfer the cabbage to a large bowl and add the carrots, red onion, jalapeño, cilantro and radishes if using. Pour over the dressing and toss with tongs for a full minute, lifting from the bottom so every shred is coated.
7. Taste and adjust: it should be assertively tart and lightly salty. Add another squeeze of lime or a pinch of salt as needed. Let the slaw sit 15 minutes before serving so the flavors settle, tossing once more just before it goes to the table.
8. Serve cold or at cool room temperature alongside tacos, carnitas, grilled fish or black beans. Refrigerate leftovers in an airtight container for up to 4 days — the salting step keeps it crunchy, though the red cabbage will tint everything pink by day two.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

South Louisiana Rice Dressing (Dirty Rice)

Dark Roux Seafood Gumbo with Quick Shrimp Stock

One-Skillet Blackened Cajun Chicken Pasta

Are you this recipe's original author or publisher? Report a problem