Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
Homemade Tostada Shells
Coconut Refried White Beans
© Lillys-Table.com Photo of Lime Slaw
 

Tags: Dairy Free Gluten-Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
No

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Lime Slaw

from Coconut White Bean Tostadas with Grapefruit Avocado Salsa, the Week of May 6, 2012.
View the previous or next recipe for this meal.

Two simple ingredients come together to add crunch and veggies to tacos or other Mexican dishes. If you want to add another element add in a couple tablespoons of roughly chopped cilantro.

Ingredients

  • 1 cabbage, or half a head
  • 1 lime
  • ¼ cup cilantro, chopped, optional

Serving Size: 2 People

Share

 

Preparation Instructions

Cut the cabbage into quarters, removing the stem/base. Thinly slice the chunks until you have about 3 cups of shredded cabbage.

Juice the lime, mince the cilantro and toss with the cabbage.