Cucumber Jalapeño Cilantro Cabbage Slaw
Crunchy, fresh cucumber jalapeño cabbage slaw packed with vegetables and sweetened with a little rice wine vinegar and honey. This easy cucumber slaw has a kick of heat and is packed with delicious bright, delicious flavor! Enjoy it as a side dish or top sandwiches, burgers, and your favorite proteins.
Servings 4 servings
Calories 71cal
Ingredients
- 2 ½ to 3 cups shredded cabbage (a mix of red and green is great!)
- 1 heaping cup julienned persian cucumbers (from 2 persian cucumbers)
- ½ cup julienned carrots
- ½ cup fresh chopped cilantro
- 2 scallions, thinly sliced
- 1 jalapeno, finely diced (seeds removed if desired)
- 1 small lime, juiced
- 2 tablespoons rice vinegar (or apple cider vinegar works too!)
- 1 tablespoon toasted sesame oil (or sub olive oil)
- 2 to 3 teaspoons honey, to taste
- 1 garlic clove, grated
- Kosher salt and pepper, to taste
Instructions
- In a large bowl, add the cabbage, cucumber, carrots, cilantro, scallions and jalapeno. Toss with tongs to combine.
- In a small bowl, add the lime juice, rice vinegar, sesame oil, honey and garlic. Whisk together until well combined.
- Pour the dressing all over the veggies and gently toss to combine. Serve immediately. Salad is best the day it is made.
Notes
To make vegan: simply swap the honey for sugar or maple syrup.
Nutrition
Serving: 1serving (based on 4) | Calories: 71cal | Carbohydrates: 10.1g | Protein: 1.3g | Fat: 3.5g | Saturated Fat: 0.5g | Fiber: 2.2g | Sugar: 6.2g