- 1/2 head of cabbage (16 oz / 450 g), savoy, green, or red cabbage, or a mixture of these
- 2 carrots, peeled
- 6 Tbsp fresh lime juice (= juice of 2 limes)
- 2 tsp sugar, or to taste (see note)
- 1/2 tsp kosher salt, or 1/4 tsp table salt
- 4 Tbsp roughly chopped fresh cilantro
- 1/4 c pea sprouts, roughly chopped
- 1/4 c toasted pepitas, sunflower seeds, walnuts, almonds, or pumpkin seeds (I like sunflower but whatever is convenient)
- handful of raisins
- 1/2-1 tsp minced serrano pepper (optional)
- 1 Tbsp sour cream (optional, I haven’t tried this since I never have it on hand)
It is helpful to weight the cabbage to make sure you have the right amount of dressing.
Core the cabbage and slice it thinly, or dice it using the large slicing attachment on a food processor. Do the same for the carrots.
In a medium mixing bowl, combine the cabbage, lime juice, sugar, and salt. Let sit for 15 to 20 minutes, stirring occasionally.
Add the cilantro, sprouts, raisins, sour cream (if using) and serrano (if using). Stir well again, and let sit for 5 to 10 minutes more.
Sprinkle with the toasted nuts and serve.
Source: Fast, Fresh, and Green.
Note: orig calls for 3-4 tsp sugar. Tried 2 tsp and it was still slightly too sweet. Try reducing. Keep in mind that if you are preparing the coleslaw in advance, it will grower sweeter and saucier in the fridge over time.