So I had half of head of red cabbage leftover from my red cabbage, goat cheese and walnut salad and hated for it to go to waste. I was making some lovely grilled trout and corn on the cob for dinner and thought about what would go well alongside that would be fast, easy and didn’t require any ingredients that weren’t already in my fridge. I was able to throw this together in minutes in the morning and left it covered on my counter until dinner. I hadn’t planned on blogging about this since it seemed almost too simple. But when my husband saw how beautiful it looked he decided to take a photo. And then of course, it tasted great. So especially now that it is officially barbecue season, this is one side that goes with just about any grilled meat or fish. I don’t actually have a grill, but broiled or oven roasted foods work well too. The amounts are a guideline and can easily be doubled or tripled.
Red Cabbage Lime Cilantro Cole Slaw
Yield: 4 servings
1/2 small head of red cabbage, cored and sliced thinly
1 medium carrot, peeled and grated with the large grate (or if you are REALLY lazy, you could use the bought julienned carrots)
Juice of 2 fresh limes
4 Tablespoons EVOO (I used a Meyer Lemon EVOO but you could use just a good quality plain EVOO)
1 teaspoon Kosher or sea salt
1/2 teaspoon of ground cumin
1 small bunch of cilantro, coarsely chopped
freshly cracked black pepper to taste
Toss everything in a non-reactive bowl and cover for a few hours, tossing when you think of it.