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)

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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

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4 Responses to “Eggplant Parmesan”

  1. #
    1
    Black Labs and Lilly — December 17, 2009 at 9:46 pm

    This sounds wonderful, I’ve been looking for a nice eggplant parm recipe for so long, I think this could be it!

  2. #
    2
    Julie — December 17, 2009 at 11:35 pm

    This really sounds (and looks) so wonderful!

  3. #
    3
    Kat — December 18, 2009 at 2:57 pm

    This looks so good! I have never made eggplant parm before, but looks like I will need to try it. Thank you for sharing:)

  4. #
    4
    Francesca — January 4, 2010 at 5:44 pm

    I made this last week, and oh my goodness, it was to die for! thanks for sharing the recipe!

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