A simple slaw made with cabbage brings freshness and added nutrition to taco/burrito nights. Add color with carrots and/or red or orange bell peppers and cilantro if you’d like. Dressing for a slaw can be as easy as a squeeze of lime and drizzle of olive oil but perhaps this recipe call give a few new ideas, adapted from an orange-cumin dressing I got from Gallatin Valley Botanical a few years back.
Simple Slaw for Taco Night
serves 4–6
Ingredients
- ½ head cabbage, red/purple or green or some of each
- 2 carrots (and/or red or orange bell pepper)
- a few cilantro sprigs
Dressing
- 2 tablespoons freshly squeezed lime juice or vinegar (white wine vinegar or apple cider vinegar)
- 2 tablespoons olive oil California Olive Ranch
- 1 tablespoons honey or agave
- ¼ teaspoon flake salt
- a sprinkle of ground coriander and/or cayenne
- several twists freshly ground black pepper
Instructions
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Shred cabbage into a bowl using a mandoline or knife. Thinly slice carrots and/or bell pepper.
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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.)
