Cabbage slaw with tomato, red onion, cilantro and lime

Contributed by Preston Maring, MD

Cabbage slaw with tomato, red onion, cilantro and lime

I am often able to get some of the ingredients for a dish at my local farmers’ market, but not all. Beautiful cabbages, onions, and cilantro were on display. Local tomatoes are still months away and any limes must be from a thousand or more miles away. What to do? 

Then I looked at my shirt label, saw it was made in another country far away and that my dinner plate was made in Turkey. Since I was already partly globalized, I used a tomato and limes from an organic grocery store. 

The results were great and will be even better when tomatoes are ripe locally. This slaw is fresh, piquant, and totally easy to make.

Servings: 8


  • 1 head green cabbage, shredded (I used a food processor with the shredder attachment)
  • 1 tomato, seeded and diced
  • 1/2 red onion, diced
  • About 1/4 cup coarsely chopped cilantro, maybe 1/3 of a bunch
  • 1/3 cup lime juice
  • Salt to taste


  1. Toss all the veggies in a large bowl. Chill them a bit. 
  2. Add the lime juice and salt to taste just before serving.

Nutrition information (per serving)

  • Calories: 36
  • Total fat: 0 g
  • Saturated fat: 0 g
  • Trans fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 94 mg
  • Total carbohydrate: 9 g
  • Dietary fiber: 3 g
  • Protein: 2 g