Side · salad
Lime-Cilantro Slaw
Cabbage shredded thin and tossed with lime and cilantro. Crunch that holds up for days in the fridge.
Active10 min
Total10 min
Dishes1
Per serving$0.70
Ingredients · 4 servings
| 0.5 head | green cabbage |
| 2 whole | lime |
| 0.5 bunch | cilantro grow it ↗ |
| olive oil · pantry | |
| kosher salt · pantry |
Method
The chef moveSalt the shredded cabbage and let it sit 10 minutes before dressing — it pulls out just enough water to keep the slaw from turning watery in the fridge.
- Shred cabbage thin, salt lightly, and let sit 10 min. Squeeze out any excess liquid.
- Toss with lime juice, olive oil, and chopped cilantro.
The Why · No Anecdotes
The science, not a story about my childhood.
Why salt the cabbage before dressing it?
Cabbage holds a surprising amount of water in its cells. Salting draws some out by osmosis before the dressing goes on, which is why this slaw stays crunchy in the fridge for days instead of pooling liquid at the bottom of the container the way an undrained slaw does.