Side Dish: United States – Southwest Citrus-Cumin Cabbage Slaw with Pickled Jalapeños

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

4 cups (about 140 g) thinly sliced green cabbage
1 cup (about 35 g) thinly sliced red cabbage (optional)
1 cup (about 110 g) shredded carrots
4–5 radishes, thinly sliced
2 scallions, thinly sliced
1 / 4 cup (about 40 g) sliced pickled jalapeños, drained
1 / 3 cup (about 15 g) chopped fresh cilantro
1 / 4 cup (about 30 g) toasted pepitas (pumpkin seeds)
3 tbsp (45 ml) fresh lime juice
1 tbsp (15 ml) apple cider vinegar
1 tsp finely grated lime zest
1 tbsp (21 g) honey (or agave)
1 tsp Dijon mustard
1 / 2 tsp ground cumin
1 / 4 tsp ground coriander
1 / 4 tsp kosher salt, plus more to taste
1 / 8 tsp freshly ground black pepper
3 tbsp (45 ml) neutral oil (such as avocado or grapeseed)

Instructions

Toast pepitas in a dry skillet over medium heat, stirring, until fragrant and lightly golden, 3–4 minutes; set aside to cool.
In a large bowl, whisk together lime juice, vinegar, lime zest, honey, Dijon, cumin, coriander, salt, pepper, and oil until emulsified.
Add green and red cabbage, carrots, radishes, scallions, pickled jalapeños, and cilantro to the bowl.
Toss until the vegetables are evenly coated; fold in toasted pepitas.
Let the slaw rest 10–15 minutes to slightly soften the cabbage and meld flavors.
Taste and adjust seasoning with additional salt, lime, or honey as desired.
Serve chilled or at room temperature alongside the Texas Chili Mac and Cheese for a bright, crunchy contrast.