Ensalada de Col

Prep time: 15 minutes

Cook time: 0 minutes

Total time: 15 minutes

Servings: 6 servings

Country of Origin

Mexico

Description

A crisp, tangy cabbage slaw brightened with fresh lime juice, cilantro, and cumin. Unlike heavy mayonnaise-based American slaws, this lighter version provides fresh crunch alongside rich street tacos.

Presentation & How It's Eaten

Served cold or room temperature heaped high on fish tacos, tostadas, or pulled pork (carnitas).

Ingredients

• 4 cups green or red cabbage, shredded paper-thin

• 1 medium carrot, grated

• 1/2 red onion, sliced paper-thin

• 1/2 cup fresh cilantro, finely chopped

• 1 jalapeño, seeded and sliced into thin matchsticks

• 3 tbsp fresh lime juice

• 2 tbsp extra virgin olive oil

• 1/2 tsp ground cumin

• 1/2 tsp salt (or to taste)

Step-by-Step Directions

1. Prep Vegetables: Thinly shred cabbage, grate carrot, and slice red onion and jalapeño paper-thin.

2. Make Vinaigrette: In a small bowl, whisk together fresh lime juice, extra virgin olive oil, ground cumin, and salt.

3. Toss: Place cabbage, carrot, red onion, jalapeño, and chopped cilantro into a large salad bowl. Pour dressing over top.

4. Marinate: Toss thoroughly to coat vegetables evenly. Let sit in refrigerator for at least 15–20 minutes before serving to soften cabbage slightly.

Optional

• Pickled Touch: Use 2 tbsp pickle juice from jarred jalapeños in place of part of lime juice for tangy spice depth.

Cooking Tips

• Shred Thinly: Use a mandoline or sharp chef's knife to shred cabbage as thinly as possible for best texture.

Nutrition Facts

(Estimated per serving, based on 6 servings)

Calories: ~65 kcal

Total Fat: 4.5g

Saturated Fat: 0.5g

Cholesterol: 0mg

Sodium: 210mg

Total Carbohydrates: 6g

Dietary Fiber: 2g

Sugars: 3g

Protein: 1g