You’ll love the Latin flavors of this Roasted Plantain Black Bean Bowl. The vegan dish at Teotein Portland, Oregon, inspires it.
Imagine a bowl with fluffy rice, black beans, beet relish, guacamole ( please have mercy), crispy cabbage slaw, and an arepa. If that isn’t heaven in a cup, I’m not sure what else it could be.
The cabbage slaw was the final missing ingredient in this magnificent bowl. By reversing the flavors, I believe I have it right.
Say hello to your dream slaw, friends. This Slaw is crunchy, light, and fresh. It comes together in just 15 minutes, and it’s mayo-free. Use it in our plantain-black bean bowl, Buddha Bowls, “pulled” pork sandwiches, tacos, and salads.
How to cut cabbage for Slaw
There are two ways to chop the cabbage, depending on what equipment you have.
You’ll need to remove the outer leaves first, whether they are wilted or not. Use a sharp, large knife and cut the cabbage into two through the core. Each half should be cut into four pieces. Then, remove the white meat.
- Use the flat edge of the savoy cabbage to place on the cutting board if you are using a blade. While using your dominant arm, thinly slice the cabbage with your non-dominant.
- You can use a mandolin to slice the cabbage more thinly (we did not find this necessary). Blade thickness can be adjusted to suit personal tastes. To shred the cabbage, secure the cabbage with the safety shield and slide the blade along. Wear food-grade cut-resistant kitchen gloves to increase safety.
The flavors are my favorite thing about this salad, aside from the fact that it’s so quick and simple to make.
Cumin powder and lime juice add acidity and brightness, maple syrup adds sweetness, garlic powder gives a hint of garlic, and salt completes the dish.
This Slaw is perfect to add to any dish. It’s tangy, smoky and delicious!
Ingredients
- 1/2 tsp lime zest
- We measured 4 cups of thinly sliced or shredded red cabbage.
- 1/4 cup finely chopped or shredded carrot
- Red or white onion, finely chopped: 1/2 cup
- Use 1 1/2 tablespoons of lime juice
- Half a teaspoon of ground cumin
- Garlic powder 1/4 tsp
- If oil is not present, leave it out.
- 1 tsp of maple syrup
- Half a teaspoon of sea salt
Optional FOR SERVING
- Freshly chopped cilantro
Instructions
- Begin by washing and drying your lime, then zesting it with a Microplane Grate. About 1/2-1 teaspoon of zest should be obtained from one lime. Set aside.
- Add finely chopped or shredded cabbage, carrots, onion, cumin powder, ground lime zest, maple syrup, and salt to a large bowl.
- Massage the cabbage with clean hands for about 2 minutes.
- Add more salt, garlic powder, cumin, or garlic powder to your taste. Garnish with fresh chopped cilantro if desired.
- Serve immediately or store in the fridge for 3-4 days. (Not freezer friendly). It is a great addition to salads and meal bowls. You can also enjoy it as a snack or eat it on its own.
