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.
Ingredient Spotlight
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IN THIS RECIPERed Cabbage
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IN THIS RECIPECarrots
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IN THIS RECIPEScallions
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FEATUREDChinese Black Rice
Reviews
Rate or Review
Reviews (2 reviews)
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BeginnerCookLisa | 09/20/2020terrific. I added about 1 TB avocado ranch dressing and then sour cream to the right consistency.
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Dparkercooks | 05/27/2020
Very easy to do in quarantine-very flexible recipe. I amped up the lime and cilantro.
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