Red Cabbage Salad
Prep time
Total time
Serves: 8-10
  • 1 very small head of red cabbage, washed and dried
  • ⅔ cup cilantro, washed, dried, and minced
  • juice of 2-3 limes
  • 1-2 tablespoons agave nectar (depending on how sweet you like it)
  • 1-2 teaspoons red wine vinegar (depending on how acidic you want it)
  • ¼ teaspoon kosher salt
  1. Remove the dirty outer leaves of the cabbage and cut off the root end. Wash the cabbage as best you can, then slice it very thinly, either with a sharp knife or a mandolin. Place the thinly sliced cabbage in a medium to large bowl. Mince your cilantro and toss it with the sliced cabbage. Whisk together your lime juice, agave, red wine vinegar, and salt. Pour it over the cabbage and cilantro and toss to combine. Let the mixture sit in the fridge for about 20-30 minutes, so that the flavors can develop, taste, add more lime/agave/vinegar/salt as you see fit. Serve as a side dish, over tacos, on burgers, or whatever you like!
Recipe by The Crepes of Wrath at