Ingredients:

  • 1/2 small head green cabbage, cored and finely shredded (approx. 4 cups shredded) (About 300g)
  • 1/4 red onion, thinly sliced (about 1/2 cup) (About 50g)
  • 3 tablespoons fresh cilantro, chopped (About 15g)
  • 1/2 cup sour cream (120ml)
  • 1 jalapeño, finely chopped (seeds removed for less heat, optional) (About 15g)
  • 1/2 lime, juiced (about 2 tablespoons) (About 30ml)
  • 1 tablespoon honey (15ml)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions:

  1. Shred the green cabbage and thinly slice the red onion. Add them to the large mixing bowl along with the chopped cilantro.
  2. In the small mixing bowl, whisk together the sour cream, chopped jalapeño, lime juice, and honey. Season with salt and pepper to taste. Taste and adjust seasonings as needed!
  3. Pour the dressing over the cabbage mixture. Toss gently to coat evenly.
  4. Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes, or up to 8 hours, to allow the flavors to meld. The longer it sits, the better it tastes!
  5. Give the slaw a final toss before serving.