📍 Where this dish comes from: Guanajuato · Historic Town of Guanajuato
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Discover the history of this region →
Servings: 6 servings
Calories: 33kcal
Ingredients
- 3 cups shredded green cabbage sub: broccoli slaw
- 3 cups shredded purple cabbage sub: all-green cabbage
- 1/4 cup sour cream sub: full-fat Greek yogurt or mayo
- 2 tbsp fresh lime juice + 1 tsp zest sub: lemon juice
- 1 medium jalapeño finely diced; sub: 1/2 tsp chipotle powder
- 1/4 cup cilantro chopped; sub: flat-leaf parsley
- 1/4 tsp ground cumin sub: smoked paprika
- Sea salt & black pepper 1/2 tsp each; sub: garlic-lime seasoning
Instructions
- Shred: Finely shred both cabbages.
- Whisk crema: In a small bowl, whisk sour cream, lime juice/zest, cumin, salt, and pepper until silky.
- Toss & finish: Add cabbage, jalapeño, and cilantro to a large bowl. Pour lime crema over; toss until every strand glistens.
- Chill or serve: Let the slaw sit 10 min to meld flavors, or refrigerate up to 24 h.
Nutrition
Serving: 1serving | Calories: 33kcal | Protein: 0.7g | Fat: 1.8g | Fiber: 1.1g
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About This Dish
Think of this as a no-cook burst of Baja sunshine: crisp green and purple cabbage tossed in a cool, tangy lime-sour-cream dressing, flecked with fresh jalapeño heat and cilantro.
Health Benefits
- Cabbage delivers serious crunch for barely any carbs.
- Sour cream provides the fat that helps absorb the fat-soluble nutrients in this dish.