Tangy Slaw

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This slaw is simple to make and budget friendly.


  • 1 small green cabbage, trimmed, cored, and shredded (about 12 cups)
  • 1 tablespoon kosher salt, plus more to taste
  • 1/4 cup fresh lime juice (from about 2 small limes)
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon ground cumin
  • 1/4 cup vegetable or canola oil
  • Freshly ground black pepper
  • Optional:
  • 1 bunch fresh baby spinach, stemmed and cut into 1/2-inch wide ribbons (about 4 cups loosely packed)
  • 1 cup thinly sliced red pepper or red cabbage


  1. In a large bowl, toss the shredded cabbage with the salt. Transfer the cabbage to a colander and let it drain for two hours.
  2. If you’re worried about the cabbage being too salty, taste a piece and if it concerns you, rinse and drain the cabbage well.
  3. Put the salted, drained cabbage back into your (rinsed and dried) large bowl and add the spinach. In a medium bowl, whisk the lime juice, mustard and cumin together.
  4. Add the oil in a thin stream, whisking constantly until the ingredients are thoroughly emulsified. Toss the salad with the dressing and season to taste with salt and pepper.
  5. This salad is best served immediately, but it does keep surprisingly well in the fridge for a day or two.