Tonight is “taco night” which means make a taco or burrito with any or all: chorizo from the Coop crumbled and browned, homemade refried beans, cheese, soft flour tortillas or a crisp corn shell. But what for a vegetable? Half a head of cabbage to the rescue! A slaw can be as simple as a squeeze of lime and drizzle of olive oil, but sometimes different flavors are nice. This one I’ve adapted from an orange-cumin dressing from years ago. But tonight I only had cabbage and a few elderly carrots on hand. See, even a cook like me needs dinner to be quick most of the time. Cheers!
Simple Slaw for Taco Night
serves 4–6
Ingredients
- ½ head cabbage, red or green or some of each
- 2 carrots
- a few cilantro sprigs
Dressing
- 3 tablespoons Champagne vinegar or white wine vinegar
- 3 tablespoons olive oil California Olive Ranch
- 2 tablespoons honey
- ½ teaspoon flake salt
- ½ teaspoon ground coriander
- several twists freshly ground black pepper
- ¼ teaspoon ground cayenne
Instructions
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Shred cabbage into a bowl using a mandoline or knife. Thinly slice carrots into rounds and add them and the cilantro to the bowl.
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Shake dressing ingredients in a jar and drizzle about half of it over the slaw. Toss the slaw and decide if you want more dressing. (I usually use the whole amount, but it depends on the size of your cabbage. Store any remaining dressing in the refrigerator.)
