Mexican slaw


  • Makes7 cups (1.75 L)
Mexican slaw

Andreas Trauttmansdorff


  • 1/2 red or green cabbage, thinly sliced

  • 1 carrot, coarsely grated

  • 1/2 red bell pepper

  • 1 jalapeno, seeded and finely chopped

  • 1/4 cup frozen corn niblets, optional

  • 1/4 cup chopped fresh cilantro

  • 1/4 cup freshly squeezed lime juice

  • 2 tsp granulated sugar

  • 1/2 tsp ground cumin

  • 1/2 tsp salt

  • 1/4 cup olive oil


  • Prepare vegetables. Place cabbage, carrot, red pepper, jalapeño, corn and coriander in a large bowl. In a small bowl, whisk lime juice with sugar, cumin and salt. Slowly whisk in oil until evenly mixed. Drizzle over vegetables and toss until evenly coated. Cover and refrigerate overnight. Slaw will keep well up to 5 days. Flavour improves as it sits. Great with tacos or fajitas.

Nutrition (per serving)

Calories 101, Protein 1.2g, Carbohydrates 7.9g, Fat 7.9g, Fibre 1.8g, Sodium 176mg.

Cabbage is one of the best bargains in the vegetable bins at this time of year! Try this quick and flavourful dish.

Cabbage Payoff

A cup of shredded raw cabbage has only 18 calories, yet it's a good source of vitamin C and fibre. Toss shredded cabbage with low-cal dressing for a healthy filler-upper.