Mexican Cabbage Salad

Details

• Author: CuisineSavvy
• Cuisine: Mexican
• Course: Side
• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Diet: Vegan
• Categories:#Plant-based#Gluten-free#Oil-free#Low-sodium#Heart-healthy#Quick#Fresh#Crunchy#Mexican#Taco topping#Bowl topping#No cooking required

Nutritional Values

This Mexican cabbage salad is exceptionally heart-healthy and naturally low in sodium, using only a pinch of sea salt whilst relying on bright lime juice and aromatic oregano for flavour. Cabbage is rich in vitamin C, vitamin K, and fibre, supporting digestive health and immune function. Carrots provide beta-carotene for eye health and additional fibre. With no added oil or refined sugar, this salad is wonderfully light yet satisfying. The fresh lime juice adds vitamin C and helps the body absorb nutrients from the vegetables. This oil-free, whole-food side is perfect for supporting cardiovascular health and maintaining healthy blood pressure.

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Mexican Cabbage Salad

A vibrant, crunchy side salad featuring finely shredded green cabbage and carrot ribbons dressed simply with fresh lime juice and aromatic dried oregano. This refreshing salad is perfect alongside tacos, burrito bowls, or any Mexican-inspired meal. Let it rest for 15 minutes before serving to allow the cabbage to soften and the flavours to meld beautifully.

Ingredients
[ ] 400 g green cabbage, finely shredded
[ ] 1 medium carrot (about 80 g), shaved into ribbons with a vegetable peeler
[ ] 60 ml fresh lime juice (from about 3 limes)
[ ] 1½ teaspoons dried oregano
[ ] 1 pinch sea salt

Instructions
[ ] 1. Place the finely shredded green cabbage in a large mixing bowl.
[ ] 2. Add the carrot ribbons to the bowl with the cabbage.
[ ] 3. Pour the fresh lime juice over the vegetables.
[ ] 4. Sprinkle the dried oregano and a pinch of sea salt over the mixture.
[ ] 5. Using clean hands or two large spoons, toss everything together thoroughly until the cabbage and carrot are evenly coated with the lime juice and oregano.
[ ] 6. Leave the salad to rest at room temperature for 15 minutes to allow the cabbage to soften slightly and the flavours to develop.
[ ] 7. Give the salad a final toss before serving alongside tacos, burrito bowls, or your favourite Mexican dishes.

https://www.cuisinesavvy.com/recipe/mexican-cabbage-salad