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Summer Slaw for Tacos

Summer Slaw for Tacos

A vibrant and refreshing slaw made with red and green cabbage, fresh cilantro, and a zesty lime dressing, perfect for topping tacos or serving as a side dish.
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 6 servings servings
Course: Side Dish
Cuisine: Mexican
Calories: 65
Ingredients Method Notes

Ingredients
  

  • 4 Cups Red Cabbage, Thinly shredded
  • 2 Cups Green Cabbage, Thinly shredded
  • 1/2 Cup Fresh Cilantro, Roughly chopped
  • 3 Stalks Green Onions, Thinly sliced
  • 1 Medium Jalapeño, De-seeded and minced
  • 1/4 Cup Fresh Lime Juice, About 2 large limes
  • 2 Tablespoons Extra Virgin Olive Oil, High quality preferred
  • 1 Teaspoon Honey or Agave, To balance acidity
  • 1/2 Teaspoon Cumin, Ground
  • Salt and Black Pepper, To taste, Freshly ground

Method
 

  1. Start by shredding your red and green cabbage very thinly. Place the shredded cabbage into a large mixing bowl. Add the chopped cilantro, sliced green onions, and minced jalapeño to the bowl. Toss these ingredients together.
  2. In a separate small bowl, combine the fresh lime juice, olive oil, honey, ground cumin, salt, and black pepper. Whisk the mixture until the honey dissolves and the oil emulsifies with the lime juice.
  3. Pour the dressing over the cabbage mixture. Use tongs or large spoons to toss the slaw thoroughly, ensuring every strand of cabbage is coated.
  4. Let the slaw sit in the refrigerator for at least 15 to 20 minutes to allow the flavors to meld.
  5. Give the slaw one last toss before serving. Adjust seasoning with more salt or lime juice if necessary.

Notes

Use fresh lime juice for the best flavor. If your cabbage is tough, sprinkle it with salt and let it sit for ten minutes before adding other ingredients. Store leftovers in an airtight container in the refrigerator for 2 to 3 days.