Directions:
Shred the cabbage by very thinly slicing or use a mandolin. If making an extra-large batch using your food processor with a grater attachment! See notes for adding other veggies.
Add the cilantro, onion (see note on soaking), jalapeno, lime zest and lime juice, olive oil, salt, cumin, coriander and pepper.
Toss well. Taste and adjust salt and lime juice to your liking. Limes vary in acidity, so adding to taste is always best. Add extra jalapeno if you like. If serving inside tacos, I always bump up the salt and lime a little.
Keep in the fridge until ready to serve. Leftovers are good for 3-4 days.
