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Recipe

Taco Slaw

By Deb Perelman June/July 2019 Issue

Servings: 6

Whenever I make fajitas or tacos, I find I want a fresh, simple, crunchy way to finish them. This is what I landed on: shredded cabbage and carrot, plus scallions, cilantro if you have it around, then lime juice, salt, and just a spoonful of mayonnaise. If you’re short on time, you can replace the cabbage and carrots with a 14-oz. bag of prepared coleslaw mix.

Ingredients

  • 6 cups shredded or thinly sliced red or green cabbage, or a mix of both
  • 1 cup coarsely grated carrots
  • 3 scallions, thinly sliced
  • Juice of half a lime; more to taste
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. mayonnaise; more to taste
  • 1/2 cup coarsely chopped fresh cilantro (optional)

Nutritional Information

  • Calories (kcal) : 80
  • Fat Calories (kcal): 50
  • Fat (g): 5
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 5
  • Sodium (mg): 210
  • Carbohydrates (g): 7
  • Fiber (g): 3
  • Sugar (g): 3
  • Protein (g): 1

Preparation

  • In a large bowl, combine the cabbage, carrots, and scallions. Add the lime juice, and toss to coat. Season well with salt and pepper, then add the mayonnaise, 1 Tbs. at a time, mixing well until the slaw reaches your desired level of creaminess. Season to taste with more salt and pepper. Add the cilantro, if using, and serve.
  • Store in an airtight container in the refrigerator for up to 3 days.
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