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Cilantro Lime Taco Slaw

A crunchy, zesty slaw made with shredded cabbage, carrots, and fresh cilantro all drizzled with tangy lime juice, perfect as a side for taco nights.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mexican, Vegan
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Slaw
  • 1/2 head green cabbage, shredded Ensure finely shredded for best texture.
  • 1 cup carrots, shredded Can be shredded using a food processor.
  • 1/2 cup cilantro, chopped Chop coarsely.
  • 1/2 cup red onion, thinly sliced Provides a sharp contrast to sweetness.
For the Dressing
  • 1/4 cup lime juice, freshly squeezed Best flavor when fresh.
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • to taste Salt and pepper Add to taste.

Method
 

Preparation
  1. Start by shredding half a head of green cabbage and one cup of carrots, preferably using a food processor.
  2. Chop the cilantro coarsely and thinly slice the red onion.
Making the Dressing
  1. In a bowl, mix together lime juice, olive oil, and cumin, whisking until combined.
  2. Season the dressing with salt and pepper to taste.
Combining Ingredients
  1. In a large mixing bowl, toss together the cabbage, carrots, cilantro, and red onion.
  2. Pour the dressing over the mixture and toss until everything is evenly coated.
Chilling
  1. For best flavor, let the slaw chill in the refrigerator for about 30 minutes before serving.

Notes

This slaw is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to three days. For longer-lasting crispiness, store the veggies and dressing separately and combine before serving.