Ingredients:

  • 3 cups green cabbage, shredded paper-thin
  • 1 cup red cabbage, shredded
  • 1 large carrot, julienned
  • 0.5 cup fresh cilantro, chopped
  • 3 stalks green onions, sliced on a bias
  • 0.25 cup Mexican crema
  • 2 tbsp mayonnaise
  • 3 tbsp fresh lime juice
  • 1 tsp apple cider vinegar
  • 1 tsp honey
  • 0.5 tsp ground cumin
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Shred the cabbage. Slice the 3 cups green cabbage and 1 cup red cabbage as thinly as possible.
  2. Prep the carrot. Julienne the 1 large carrot into matchsticks about 2 inches long.
  3. Chop the aromatics. Roughly chop the 0.5 cup cilantro and slice the 3 stalks green onions on a bias.
  4. Whisk the base. In a separate small bowl, combine the 0.25 cup Mexican crema and 2 tbsp mayonnaise until the mixture is completely smooth.
  5. Add the liquids. Pour in the 3 tbsp fresh lime juice and 1 tsp apple cider vinegar.
  6. Season the dressing. Stir in the 1 tsp honey, 0.5 tsp ground cumin, 0.5 tsp kosher salt, and 0.25 tsp cracked black pepper.
  7. Combine the vegetables. Place all the cabbage, carrots, cilantro, and onions into a large mixing bowl.
  8. Dress the slaw. Pour the dressing over the vegetables and toss gently with tongs until every strand is lightly coated and glossy.
  9. Rest briefly. Let it sit for exactly 5 minutes before serving.
  10. Final toss. Give it one last mix to redistribute the juices that may have settled at the bottom.