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texture of cabbage carrot salad close-up
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Cabbage Carrot Salad with Cilantro Lime Mayonnaise

Course Salad
Cuisine International
Keyword cabbage carrot salad
Prep Time 30 minutes
Total Time 30 minutes
Servings 8 people
Calories 318kcal

Ingredients

  • 800 g cabbage
  • 800 g carrots
  • 2 cups cilantro leaves
  • 1 large egg
  • 1/2 Tbsp mustard
  • 2 Tbsp lime juice
  • 1 tsp Sea salt + extra if needed
  • 1/4 tsp Pepper + extra if needed
  • 1 cup avocado oil (or any other flavor-less oil)

Instructions

  • Cut cabbage into very thin stripes. Use a mandoline or your food processor with the slicing attachment or a sharp knife.
    slicing cabbage with a green mandoline
  • Peel and julienne or shred carrots.
    julienning carrot with a julienne peeler
  • Wash and de-stalk cilantro.
  • Add egg, mustard, lime juice, salt, and pepper to a tall jar that fits your immersion blender, then start blending and slowly add oil in a continuous thin string until the mayonnaise thickens. Once it thickened, remove 3-4 Tbsp and add to another jar, add 1 cup cilantro leaves and use the same blender to blend. Once smooth, add as much mayonnaise as you like to the cilantro mayo. (Watch video for further demonstration)
    immersion blender in glass jar oil being poured into mayonnaise
  • Add remaining cilantro leaves and cilantro lime mayonnaise to carrots and cabbage and mix with your hands until well combined. Try at this point to determine if it needs more seasoning. It most likely will need more salt and pepper.
    mixing slaw with hands

Video

Nutrition

Calories: 318kcal | Carbohydrates: 16g | Protein: 3g | Fat: 28g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 399mg | Potassium: 519mg | Fiber: 5g | Sugar: 8g | Vitamin A: 17108IU | Vitamin C: 45mg | Calcium: 79mg | Iron: 1mg