Mike Garten
Any good taco recipe is just not complete without a colorful, crunchy taco slaw. Here, thinly sliced purple cabbage and red pepper combine with spicy jalapeño, fresh cilantro and a touch of mayo for a crisp, slightly creamy topping you’ll want to memorize and make on repeat. Lime juice and mayo create an easy, 5-minute dressing for the veggies while fragrant cilantro adds just enough green to freshen up whatever filling you’re pairing it with (think: meaty pork, a juicy steak recipe, or even roasted cauliflower). Bonus: you can easily swap out regular mayo for vegan mayo to make this recipe completely plant-based!
Tips for the best taco slaw
-Buy a whole head of cabbage and shred it yourself rather than relying on pre-shredded. A fresh head has better flavor and lasts extra-long in your crisper drawer. Slice it in a food processor for the fastest prep.
-To prep the cabbage up to a day in advance, slice it and add to a bowl set over a colander. Add a pinch of salt and toss to coat. Allow to sit for about 15 minutes to drain excess liquid (this helps keep it crunchy!), then store in a plastic bag or airtight container in the fridge until ready to use.
-Have some extra time before dinner? Make the taco slaw first (just don’t add cilantro until you’re ready to serve). The slaw just gets better as it sits!
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Cal/Serv:
60
Yields:
4
servings
Total Time:
0
hours
15
mins
to 2 Tbsp regular or vegan mayo
small head purple cabbage, cored and very thinly sliced
small red pepper, quartered and thinly sliced
small jalapeño, thinly sliced
c.
cilantro, roughly chopped
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- In a large bowl, whisk together lime juice, 1 tablespoon mayo and 1/2 teaspoon kosher salt, adding more mayo if desired.
- Add cabbage and toss to coat, then toss with red pepper and jalapeño.
- Fold in cilantro just before serving.
NUTRITIONAL INFORMATION (per serving): About 60 calories, 4.5 g fat (0.5 g saturated), 1 g protein, 280 mg sodium, 4 g carbohydrates, 1 g fiber
Did you make this recipe? Comment below!
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Source : Goodhousekeeping
