Cilantro Lime Slaw

Ingredients

  • ¼ head green cabbage
  • ¼ head red cabbage
  • 1-2 medium carrots
  • ½ bunch cilantro
  • ½ fresh lime
  • 1 teaspoon FRENCH PANTRY Lavender Honey
  • 1 Tablespoon FRENCH PANTRY Tahitian Lime Oil
  • 1 Tablespoon FRENCH PANTRY Mango, Coconut, Traditional White, or Citrus Spice Balsamic Vinegar
  • A few grinds of FRENCH PANTRY salt and pepper of choice

Instructions

Use Mandoline set at a thickness of 1 or 2, or Santoku Knife, to thinly slice cabbages. Cut carrots into 2-3 inch lengths. Lay sideways on Mandoline. Slide setting to small julienne, leaving it set at a thickness of 1, and cut thin carrot ribbons or matchsticks. Roughly chop cilantro in Eco Chop. Place all vegetables in Stainless Mixing Bowl.

Use Citrus Press to juice ½ lime. Add lime juice, honey, oil, aioli, balsamic, salt and pepper to Eco Chop. Pull cord handle several times to emulsify into a dressing. Drizzle dressing over veggies and toss gently to coat evenly. Serve immediately or chill until ready to serve.

bon TIP: Pairs well with sliders, pulled pork/chicken sandwiches, as a side with grilled meats, or as a base for a main dish.

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