Description
A crunchy, bright side that pairs beautifully with grilled meats or tacos, featuring crisp cabbage, sweet corn, spicy jalapeño, and a creamy lime-cilantro dressing.
Ingredients
Scale
- 4 cups green cabbage, thinly sliced
- 2 cups red cabbage, thinly sliced
- 1/2 cup mayonnaise (or Greek yogurt)
- 1/4 cup fresh lime juice
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tbsp honey
- 1 clove garlic, minced
- Salt to taste
- 2 tbsp chopped cilantro
- 1 cup corn (fresh or charred)
- 1/2 cup halved cherry tomatoes
- 1/3 cup sliced green onions
- 1/4 cup toasted pepitas
Instructions
- Thinly slice green cabbage and red cabbage.
- In a bowl, whisk together mayonnaise (or Greek yogurt), lime juice, olive oil, cumin, chili powder, honey, garlic, and salt; fold in cilantro.
- Toss cabbage with corn, tomatoes, green onions, and pepitas.
- Chill in the fridge for 20–30 minutes before serving.
Notes
For a lighter version, use Greek yogurt. Store in an airtight container in the fridge for up to 3 days, keeping dressing separate for maximum crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Chop and toss
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 5mg