1 pound thinly sliced or shredded cabbage ( 1/2 a large head, 4–5 cups shredded – purple is pretty, or green or use a mix)
1/4– 1/2 cup very thinly sliced red onion, more to taste ( or sub 1/2 cup green onion)
1 cup chopped cilantro (packed, thin stems ok!)
1/4 – 1 whole jalapeño, finely chopped, more to taste
1 tablespoon lime zest (zest from 1 lime)
3-4 tablespoons fresh lime juice, more to taste
2 tablespoons olive oil
1/2 teaspoon kosher salt, more to taste
1 teaspoon cumin
1/2 teaspoon coriander
pepper to taste
Shred the cabbage by very thinly slicing or use a mandolin. If making an extra-large batch using your food processor with grater attachment is a good option. See notes for adding other veggies.
Add the cilantro, onion (see note), jalapeno, lime zest and lime juice, olive oil, salt, cumin, coriander and pepper.
Toss well. Taste and adjust salt and lime to your liking. Add extra jalapeno if you like.
Keep in the fridge until ready to serve.