Ingredients50 m servings 226
- Toss green cabbage, red cabbage, carrots, and cilantro together in a large bowl.
- Beat peanut oil and lime juice together with a whisk until smooth; add sugar and beat to dissolve. Drizzle dressing over the slaw and toss to coat; season with kosher salt and black pepper.
- Cover bowl with plastic wrap and refrigerate at least 30 minutes.
Per Serving: 226 calories; 18.3 15.8 2.4 0 120 Full nutrition
ReviewsRead all reviews 6
The amount of carrots in relation to the two types of cabbage seemed disproportionate, so I cut that back to have equal portions of all three ingredients. I tasted the dressing and added more l...
I added a Granny Smith apple, grated, and left out the oil. It's delicious!
I loved this! I followed the previous suggestion to add more lime and since I didn't have peanut oil, I used sunflower oil because I had it on hand. The sauce is so simple, so flavorful, and j...
Very tasty! I changed peanut oil to 1/4 cup sesame oil and 1/4 cup olive oil due to allergy. I also added more lime juice per another suggestion.
I added 1 T of prepared horseradish and used Sesame seed oil. I also used all purple cabbage. Splenda packet for sugar.