Crunchy, tangy, salty, with just the right spicy kick... this vinegar slaw is one of our favorite veggie staple sides to brighten a meal! I'd describe this as "slaw for someone who doesn't like traditional creamy slaw." Goes great with tacos or a burger, paired with a simple protein, or as an addition to a hearty bowl. We even enjoy it with eggs for some morning fiber!
carley's cabbage slaw uses our medi mix in the dressing for flavor, complexity, and balance!
You can make as much or as little as you want for this slaw! Easily scales up or down, and customize to your preferences. Don't like cilantro? Skip it! Love things extra spicy? Add more jalapeno!
If you are making a large batch (say a whole head of cabbage), you might need to double the vinaigrette recipe.
Cabbage (red or green, or a mix)
Onion (red or white works best)
Jalapeno
Cilantro (if desired)
Lime
Salt
medi mix Vinaigrette
–¼ c olive oil
–1 Tbsp + 1 tsp vinegar
–¾ tsp medi mix (or other herby all-purpose seasoning)
–¼ tsp salt
–⅛+ tsp pepper
–1 tsp honey (optional, but does balance the flavor)
Optional: carrots, radishes
- Slice the cabbage and onions thinly, mince the jalapeno, and chop the cilantro. Shred carrots and slice radishes, if using. These are nice to add color and an extra earthy note, but absolutely unnecessary.
- Mix the vinaigrette (we suggest putting all the ingredients in a jar and shaking). The vinaigrette will separate as it sits because it doesn't have stabilizers like store-bought ones; just stir or shake again before you dress the slaw!
- Put all veggies in a bowl. Sprinkle with salt and lime juice, then mix.
- Add medi mix vinaigrette. We recommend adding a few spoonfuls, mixing, and tasting. Then add more vinaigrette, salt, or lime juice to your taste!
