Raw Plantain & Cabbage Slaw
This vibrant Raw Plantain & Cabbage Slaw is a refreshing and crunchy side dish, featuring finely grated green plantain, crisp cabbage, and a zesty lime dressing, perfect for adding a burst of flavor and texture to any meal.
For 4 servings
Prepare the plantain: Using a sharp knife, carefully peel the green plantain. Immediately grate the plantain using the large holes of a box grater or a food processor attachment directly into a medium mixing bowl. This prevents browning.
Dress the plantain: Pour the fresh lime juice over the grated plantain immediately and toss well to coat. This step is crucial for both flavor and preventing oxidation.
Prepare other vegetables: Thinly slice the red onion. Finely shred the cabbage using a mandoline or a sharp knife. Chop the fresh cilantro. If using, mince the jalapeño, removing seeds for less heat.
Combine ingredients: Add the shredded cabbage, sliced red onion, chopped cilantro, and minced jalapeño (if using) to the bowl with the plantain. Drizzle with extra virgin olive oil.
Season and toss: Sprinkle with sea salt and black pepper. Toss all ingredients thoroughly until everything is well combined and coated with the dressing. Use your hands for best results.
Marinate: Let the slaw sit for at least 5-10 minutes at room temperature. This allows the flavors to meld and the lime juice to slightly tenderize the plantain and cabbage.
Taste and adjust: Before serving, taste the slaw and adjust seasonings as needed. You might want to add more salt, pepper, or a squeeze of additional lime juice for extra zest.
Serve: Serve immediately as a refreshing side dish to grilled meats, fish, or as a topping for tacos or bowls.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Use very firm, unripe green plantains for the best crunchy texture. Ripe plantains will be too soft and sweet for this recipe.
- 2Work quickly when peeling and grating the plantain, and toss it with lime juice immediately to prevent it from turning brown.
- 3For a finer texture, you can use the small holes of a box grater, but the larger holes provide a more substantial bite.
- 4Don't skip the resting time; it allows the flavors to meld and the plantain to soften slightly without losing its crunch.
Adapt it for your goals.
Spicy Kick
Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the dressing for an extra layer of heat.
Tropical TwistTropical Twist
Incorporate 1/2 cup of diced mango or pineapple for a sweet and fruity contrast to the tangy slaw.
Creamy SlawCreamy Slaw
Whisk 1-2 tablespoons of vegan mayonnaise or a mashed avocado into the dressing for a richer, creamier texture.
Why this is on our healthy list.
Rich in Fiber
Green plantains and cabbage are excellent sources of dietary fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels.
Prebiotic Powerhouse
Raw green plantains contain resistant starch, a powerful prebiotic that feeds beneficial gut bacteria, supporting a healthy microbiome and overall digestive health.
Vitamin C Boost
Both lime juice and cabbage are high in Vitamin C, an essential antioxidant that supports immune function, skin health, and collagen production.
Frequently asked questions
No, it's crucial to use green, unripe plantains. Ripe plantains are sweet and soft, which will not provide the desired crunchy texture and savory flavor profile for this slaw.
