Tangy Red Cabbage Slaw

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The key to living in a cold weather state is to find an activity you can enjoy in the winter. Well, up here in Michigan my favorite winter activity is going back inside where it’s warm. I’m already missing the flavors of summer and can’t wait for fresh tomatoes and strawberries.



But I’m going to make the best with what the season has to offer. Sure, I’ll have to wait awhile for my sweet peaches to come back and zucchini won’t be the same until July, but our grocer is stocked with cabbage and all kinds of citrus and tropical fruits.


To be honest, this recipe was an accident. It came to fruition when my friend, Katie, asked me to bring coleslaw or salsa for these shrimp tacos she was serving at her home last Saturday. This recipe ended up being a combination of the two condiments that turned out too good not to share with you. The base is just 4 ingredients including bright lime, creamy almond butter, soy sauce, and brown sugar.



This slaw was perfect on tacos, but could totally be enjoyed on it’s own or with grilled chicken or salmon. The bright flavors help offset the total bummer of cold weather, too. If you’re looking for a break from rich soups and heavy comfort foods that come with winter, try out this slaw and tell me about it in the comments below!


Tangy Red Cabbage Slaw

  • Juice and zest from 1 Lime
  • 2 Tbsp Soy Sauce
  • 2 Tbsp Brown Sugar (More or less to taste)
  • 1 Tbsp Almond or Peanut Butter
  • 1/4 Tsp Salt
  • 1/2 Medium Head of Red Cabbage
  • 1 Medium Red Bell Pepper
  • 1 Medium Mango
  • 1 Cup Edamame
  • 1 Cup Cilantro

Add the lime juice, zest, soy sauce, brown sugar, almond butter, and salt to a medium bowl. Whisk the ingredients together until smooth. Thinly slice the cabbage and bell pepper and add the bowl. Chop the mango and add to the mixture along with the edamame and cilantro. Toss everything to combine and place in the fridge for at least an hour before serving.