Red Cabbage Slaw with Cilantro and Lime Dressing
Thank you guys for all the kind word over the past couple of days! I know you’re all waiting for the post about the Purple Ombre Cake. I just haven’t had enough time to finish it up. I promise it’s coming soon. To hold you over, I’ve got some tasty Red Cabbage Slaw instead.
I happen to love slaw of all types. Even the mayo based ones. I was intrigued by this lime vinegrette based slaw. And obviously, since it’s purple, I had to include it in my 1000th Post Party. This slaw has a great crunch and a summery flavor from the cilantro and lime. I will definitely be making this again over the summer for a cookout.
One Year Ago: Homemade Peeps
Four Years Ago: Plum Rolls (Zwetschgenschnecken)
Red Cabbage Slaw with Lime Dressing
Yield: Serves 8
Ingredients:
1 head red cabbage, cored
6 oz carrots, peeled and shredded
1 large bunch cilantro, leaves roughly chopped
3 limes, juiced (about 1/3 cup)
2/3 cup neutral oil, such as peanut or safflower
1 to 2 tsp sugar
Kosher salt and freshly ground pepper
Directions:
Shred the cabbage finely in using a chef's knife, a mandoline, or a food processor's shredding blad. In a very large bowl, toss together the shredded cabbage with the shredded carrots and chopped cilantro.
Whisk the lime juice and oil together in a bowl or measuring cup, and whisk in the sugar. Toss with the slaw, and season generously with salt and pepper (it may need more than you think it will at first, and this salad definitely needs its salt!).
Best served within a day or two, cold from the fridge, but you can refrigerate it for up to 3 days or until it loses its crispness.
Recipe adapted from The Kitchn
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Ooh, that sounds great!
That sounds pretty incredible! Love your 5 day idea 🙂
That looks delicious! I wish I could convince my husband to eat squash. 🙁
LOVE this! Lentils are DELICIOUS and sooo good for you! This looks perfect!
Such a delicious filling salad! You pretty much had me at goat cheese…my favorite!
I made the Bon Appetit version last year with pumpkin. It was soo good. I actually had thought it would be good with butternut squash too. Great salad!
I’ve been eyeing that recipe since the original in BA and again since SK posted it. Where do you get your uncooked black lentils?
Cara – I used the Goya brand lentils from my grocery store. They were greenish brown.
This looks awesome…I have some lentils I have been wanting to use, so this will be perfect!
i made this too and it was AWESOME 🙂
I love the combination of hearty lentils, sweet and spicy butternut squash and tangy goat cheese. I can imagine every flavor in this!