Cava Cabbage Slaw Recipe
Coleslaw has always been my go-to side dish for pretty much anything—barbecues, sandwiches, you name it. Over the years, I’ve learned how to nail the perfect balance of crunch and flavor, and I’m excited to share my version of Cava Cabbage Slaw with you today.
Ingredients
- 1 pound of cabbage or ¼ of a large cabbage
- 2 medium carrots peeled
- A handful of cilantro about ¼ cup, finely chopped
- 1 tablespoon white sugar
- 1 teaspoon black pepper
- Juice of 1 small lime
- ½ cup mayonnaise
Instructions
- Start by shredding 1 pound of cabbage (or ¼ of a large cabbage) as thinly as possible. For smaller, more manageable pieces, cut the shreds down the middle with a sharp knife. No one likes overly thick or large cabbage pieces in their slaw! Place the shredded cabbage into a large mixing bowl and set it aside.
- Peel 2 medium carrots, then grate them using the side of your grater with large holes. Grate directly into the bowl with the cabbage to minimize dishes—because who enjoys extra cleanup?
- Take a handful of fresh cilantro, remove the stems, and chop it finely. If you’re not a fan of cilantro, feel free to skip this step, but it adds a delightful burst of freshness. Add the chopped cilantro to the bowl.
- In the same bowl, sprinkle 1 tablespoon of white sugar and 1 teaspoon of black pepper over the vegetables. Squeeze the juice from a small lime and drizzle it into the mix. Toss everything together to ensure the flavors are evenly distributed.
- Add ½ cup of mayonnaise to the bowl and mix thoroughly until all the ingredients are well coated. The mayo adds creaminess and ties the flavors together beautifully.
Video
Notes
Store your Cava Cabbage Slaw in an airtight container in the refrigerator for up to 3 days. To keep it fresh, ensure the container is sealed tightly.