With fresh lime zest and juice, a hint of agave syrup, kosher salt, and a splash of tequila, this crunchy slaw embodies the essence of everyone's favorite cantina cocktail.
We like the texture and color of freshly cut cabbage (you get longer, sturdier shreds than the packaged stuff). But if you are pressed for time, you can sub in 8 cups of packaged coleslaw mix for the cabbages and carrots. For the most vibrant flavor, serve within 1 hour of making. It will, however, keep refrigerated for up to a day.
5 cups thinly sliced green cabbage
2 cups thinly sliced purple cabbage
1 cup matchstick carrots
1/2 cup thinly sliced scallions
3 tablespoons canola oil
2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons silver or gold tequila
1 tablespoon agave syrup
1 teaspoon kosher salt
1/2 teaspoon black pepper
Added sugars 2g
Calcium 3% DV
Potassium 3% DV
How to Make It
Place cabbages, carrots, and scallions in a large bowl.
Place oil, lime zest, lime juice, tequila, syrup, salt, and pepper in a small jar. Close lid, and shake vigorously. Pour dressing over cabbage mixture; toss gently to coat.
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