Cilantro Lime Cabbage Salad, a refreshing Mexican-inspired slaw salad made with green cabbage and chopped cilantro in a light lime vinaigrette dressing. Great as a side or a topping for tacos, enchiladas, and nachos!
Chop cabbage and cilantro: Cut the stem off of the head of cabbage, then slice the head down the middle. Use a knife to cut the hard center core from the cabbage half (see photos in post for example). Then slice the cabbage into very thin strips. Then chop the cilantro and add both the cabbage and cilantro to a large salad bowl.
Make cilantro lime dressing: In a medium mixing bowl, combine olive oil, lime juice, agave syrup, and a generous pinch of salt and pepper. Whisk to combine until the mixture begins to thicken, then taste to make sure the dressing is balanced (not too sweet and not too tart). Adjust to add more syrup, lime juice, or salt as needed.
Toss salad ingredients: When the dressing is complete, pour it over the salad ingredients. Then toss the salad to fully coat the cabbage and cilantro in the lime dressing. For best results, let the salad sit for a minimum of 15 minutes before serving so the cabbage softens (though it can be eaten immediately).
Notes
Prep ahead: To prep this salad ahead, chop the cabbage and cilantro and make the dressing up to 2 days of ahead of time and store in the refrigerator until ready to combine and serve (this prevents the cabbage from becoming too soggy before serving).
Leftovers and storage: Store leftover salad in an airtight container in the refrigerator for up to 3 days. Do not freeze.
Nutrition notes: This light and refreshing salad uses only plant-based ingredients and is gluten free. Nutrition information is an estimate.