If you tried our Beet Relish recipe, you’d know our fondness for the flavors in this Latin-inspired Roasted Plantain Black Bean Bowl, which is 100% inspired by the vegan bowl at Teote in Portland, Oregon.
Picture this: a bowl of fluffy rice, smoky black beans, citrusy beet relish, guacamole, fried plantains (have mercy), crunchy cabbage slaw, and an arepa on the side. If that’s not heaven in a bowl, I don’t know what is.
Well, the last missing element of this glorious bowl was the cabbage slaw. And by reverse engineering the flavors, I think I got it down.
Friends, say hello to the slaw of your dreams. It’s crunchy, fresh, and light, comes together in 15 minutes, is mayo-free (hip hip!), and is incredibly versatile. Put it on our plantain black bean bowl, Buddha bowls, “pulled pork” sandwich, tacos, salads, and more!
How to Cut Cabbage for Slaw
Depending on the equipment you have available, there are two options for chopping the cabbage.
Either way, you’ll first remove any wilted outer leaves. Then use a large, sharp knife to slice the cabbage in half through the core. Cut each half again so there are four chunks of cabbage. Next, slice off the white core.
- If using a knife, place the flat edge of the cabbage on the cutting board. Use your non-dominant hand to stabilize the cabbage while thinly slicing the it using your dominant hand.
- For more thinly sliced cabbage, you can use a mandolin (we didn’t find it necessary). Adjust blade to desired thickness (based on personal preference). Secure cabbage with the safety guard and slide along the blade to shred. For added safety, you can wear cut-resistant, food grade kitchen gloves.
Once the cabbage is chopped, you’ll massage it to help it soften. The thinner the cabbage is chopped, the less massaging is needed for tender slaw.
Perhaps my favorite part about this salad — aside from how quick and easy it is to prepare — are the FLAVORS.
Lime juice and zest add brightness and acidity, cumin powder adds smokiness, maple syrup a touch of sweetness, garlic powder a hint of garlic, and salt rounds everything out.
The result is a refreshingly delicious, smoky, tangy slaw that’s perfect for adding to just about any dish!
We hope you LOVE this cabbage slaw! It’s:
Quick & easy
More Cabbage Slaw Recipes
- Easy Vegan Coleslaw
- Super Cleansing Slaw with Rosemary Dressing
- Cabbage Slaw with Sesame Ginger Dressing
- Fish Tacos with Pineapple Cabbage Slaw
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Quick Citrusy Cabbage Slaw (Mayo-Free)
- 1/2 tsp lime zest
- 4 cups shredded / thinly sliced red cabbage (or sub other type of cabbage // we measured slightly heaped cups)
- 3/4 cup finely chopped / shredded carrot
- 1/2 cup finely chopped red or white onion
- 1 ½ Tbsp lime juice
- 1/2 tsp ground cumin
- 1/4 tsp garlic powder
- 1 tsp olive oil (if oil-free, omit)
- 1 tsp maple syrup
- 1/2 tsp sea salt
FOR SERVING optional
- Freshly chopped cilantro
- Start by washing, drying, and zesting your lime with a microplane grater. One lime should yield about 1/2-1 tsp zest. Set aside.
- To a large mixing bowl add finely shredded or sliced cabbage, chopped or shredded carrots, diced onion, lime juice, lime zest, ground cumin, garlic powder, olive oil (if oil-free, omit), maple syrup, and salt.
- Use clean hands to massage for ~2 minutes (this is the best way to ensure the cabbage starts to soften and the flavors meld).
- Taste and adjust flavors as needed, adding more lime juice for acidity, lime zest for bright citrus flavor, maple syrup for sweetness, salt to taste, garlic powder for garlic flavor, or cumin for smokiness. Optionally, garnish with freshly chopped cilantro.
- Serve immediately, or cover and store in the refrigerator up to 3-4 days (not freezer friendly). This is the perfect addition to salads, sandwiches, and bowl meals, or to enjoy as a simple snack or salad on its own!
*Inspired by the vegan bowl at Teote in Portland, OR.
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