Ingredients:
- 3 cups green cabbage, finely shredded
- 2 cups purple cabbage, finely shredded
- 1 carrot, julienned or grated
- 1 tomato, diced
- 1/4 red onion, finely chopped
- 1-2 jalapeños, thinly sliced (optional, for heat)
- 1/2 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar or white vinegar
- Salt and pepper to taste
- Optional: 1 clove garlic, minced
Instructions:
- In a large bowl, combine both types of cabbage, carrot, tomato, onion, jalapeños, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, vinegar, garlic (if using), salt, and pepper.
- Pour the dressing over the salad and toss well to combine.
- Let it sit for at least 10–15 minutes before serving to allow flavors to meld.
- Serve as a side dish with tacos, grilled meats, or as a refreshing topping for tostadas.
Tips:
- Add avocado or corn for extra flavor and texture.
- You can make it ahead of time — it holds up well in the fridge for up to 2 days.