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Mexican Cabbage Salad

Name: Mexican Cabbage Salad
Prep time: 15
Cook time: 20

(7 votes, average: 3.71 out of 5)

15 min prep

4 servings

Need to add a little crunch and brightness to your tacos? This Mexican Cabbage Salad is rich in phytonutrients and ingredients with known anti-inflammatory properties, plus it keeps in the fridge for over a...

Ingredients

3 limes, juiced

1/2 tablespoon dried oregano

1 teaspoon salt

4 cups thinly sliced green cabbage

1 carrot, shaved with a vegetable peeler

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Nutrition Facts

Calories

45 cals

Fat

0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g

Carbohydrates

12 g

Sugar

5 g

Fiber

4 g

Protein

2 g

Sodium

360 mg

Directions

Whisk lime juice, oregano, and salt in a small bowl until salt is dissolved.
In a large bowl, combine cabbage and carrot. Add lime juice mixture, combine with vegetables, and let sit for 15 minutes. (The salad will taste more flavorful and seasoned the longer the vegetables sit in the lime juice and salt mixture.)
Taste for seasoning, and use as a condiment for tacos, roast meats, or to add crunch to leafy green salads. Salad can be kept in an air-tight container for up to two weeks.

Chef Tips

If you’re looking for a creamier “slaw,” add a little plain Greek yogurt until it’s your desired texture and be sure to taste and adjust for seasoning.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.