Ingredients:

  • 4 cups Green Cabbage, finely shredded (approx. 450g)
  • 2 cups Red Cabbage, finely shredded (approx. 225g)
  • 1 cup Carrots, julienned or grated (approx. 125g)
  • 1/4 cup Red Onion, paper-thin slices (approx. 40g)
  • 1/2 cup Fresh Cilantro, roughly chopped (approx. 15g)
  • 1 small Jalapeño, de-seeded and minced
  • 1/2 cup Sweet Corn, roasted or canned (approx. 80g)
  • 3 tablespoons Fresh Lime Juice (approx. 45ml)
  • 2 tablespoons Extra Virgin Olive Oil (approx. 30ml)
  • 1 tablespoon Honey or Agave (approx. 20g)
  • 1/2 teaspoon Ground Cumin
  • 1/4 teaspoon Smoked Paprika
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper

Instructions:

  1. Shred 4 cups of green cabbage and 2 cups of red cabbage into 1/8 inch strips.
  2. Toss the shredded cabbage with the 1/2 teaspoon of sea salt in a large bowl. Let it sit for 15 minutes until the cabbage looks slightly glossy and softened.
  3. Slice 1/4 cup of red onion paper thin and soak in cold water. Wait 5 minutes until the sharp aroma mellows.
  4. Grate 1 cup of carrots.
  5. In a small jar, combine 3 tablespoons lime juice, 2 tablespoons olive oil, 1 tablespoon honey, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, and 1/4 teaspoon black pepper.
  6. Shake the jar vigorously until the liquid is opaque and slightly thickened.
  7. Drain the onions and add them to the cabbage along with the carrots, chopped cilantro, minced jalapeño, and 1/2 cup corn.
  8. Pour half of the dressing over the vegetables.
  9. Add the remaining dressing and toss again.
  10. Let the slaw rest in the fridge for 20 minutes before serving.