Equipment
Ingredients
Vegetable Base
- 200 g green cabbage, cored and shredded
- 200 g red cabbage, cored and shredded
- 100 g carrots, peeled and julienned
- 100 g radishes, trimmed and thinly sliced
- 50 g red onion, peeled and thinly sliced
Cilantro-Lime Dressing
- 15 g fresh cilantro, finely chopped, stems included
- 45 ml lime juice, freshly squeezed
- 45 ml extra virgin olive oil, room temperature
- 15 ml maple syrup
- 3 g salt, fine sea salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Using a chef's knife and cutting board, prepare all vegetables. Core and finely shred the green and red cabbage, julienne the carrots, and thinly slice the radishes and red onion. Transfer all prepared vegetables to a large mixing bowl.
In a separate small mixing bowl, combine the lime juice, extra virgin olive oil, maple syrup, salt, black pepper, and chopped cilantro. Whisk the mixture vigorously until the oil and acid form a temporary emulsion.
Pour the cilantro-lime dressing over the bowl of mixed vegetables. Use tongs to toss the ingredients thoroughly, lifting from the bottom to ensure every piece of cabbage is lightly coated with the vinaigrette.
Place the bowl in the refrigerator at 4°C / 39°F to rest for at least 30 minutes before serving. This brief resting period allows the salt to slightly soften the hardy cabbage fibers and gives the flavors time to meld.
Chef's Notes
- For the crispest texture, slice the cabbage entirely by hand rather than using a food processor, which can bruise the leaves and cause them to release water prematurely.
- Cilantro stems pack an immense amount of flavor and tender crunch. Chop the upper, tender parts of the stems right along with the leaves instead of discarding them.
- To extract the maximum amount of juice from your limes, roll them firmly back and forth on the countertop under the palm of your hand before slicing.
- If you enjoy heat, adding half of a minced jalapeño to the dressing introduces a pleasant spice that contrasts beautifully with the acidic lime juice.
Storage
Refrigerator: 3 days — Vegetables will soften and release moisture over time. Drain excess liquid before serving leftovers.
