This salad has quickly become one of my favorites this summer. It's garlicy, spicy, tangy, crunchy, fresh and pretty easy to throw together because it starts with bagged cabbage slaw mix. Come to find out it's called Curtido. Traditional curtido is prepared days in advance, allowing it to develop a fermented tang, but this shortcut version is a nice fallback when you haven't thought ahead. Try it spooned atop fish tacos, beef barbacoa or sandwiched into Mexican gorditas!
Mexi Fresh Cabbage Slaw
2 16 oz cabbage or cole slaw mix packages
1 bunch of green onions, sliced
1 bunch of fresh cilantro, chopped
2 fresh garlic cloves, minced
1 jalapeno, minced (if you have a high tolerance for spice, use all the seeds of the jalapeno, if not only include 1/2 of the jalapeno seeds)
4 T oil, I use avocado oil but any liquid at room temp oil will work
2 T high quality dijon mustard
1.5 T ground cumin
1/2 C apple cider vinegar
1/3 C honey
1 tsp sea salt
3/4 tsp freshly ground black pepper
I literally just throw all the ingredients into a big bowl (pictured below) and stir really well. Let the flavors of this salad meld together by leaving it in the fridge for a few hours before serving. Enjoy!
I adapted this recipe from a cookbook called "Good Mood Food" from Cooking Light. Here are some similar recipes you might like!
Mexican Cabbage Slaw with Cumin Lime Dressing from Veggies Don't bite
Simple Mexican Coleslaw from the Kitchen Magpie
Easy Mexican Coleslaw from Foodie Crush
Quick Curtido from Serious Eats
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