Spicy Taco Slaw

Any good taco recipe is just not complete without a colorful, crunchy taco slaw. Here, thinly sliced purple cabbage and red pepper combine with spicy jalapeño, fresh cilantro and a touch of mayo for a crisp, slightly creamy topping you’ll want to memorize and make on repeat. Lime juice and mayo create an easy, 5-minute dressing for the veggies while fragrant cilantro adds just enough green to freshen up whatever filling you’re pairing it with (think: meaty pork, a juicy steak recipe, or even roasted cauliflower). Bonus: you can easily swap out regular mayo for vegan mayo to make this recipe completely plant-based!

Tips for the best taco slaw

-Buy a whole head of cabbage and shred it yourself rather than relying on pre-shredded. A fresh head has better flavor and lasts extra-long in your crisper drawer. Slice it in a food processor for the fastest prep.

-To prep the cabbage up to a day in advance, slice it and add to a bowl set over a colander. Add a pinch of salt and toss to coat. Allow to sit for about 15 minutes to drain excess liquid (this helps keep it crunchy!), then store in a plastic bag or airtight container in the fridge until ready to use.

-Have some extra time before dinner? Make the taco slaw first (just don’t add cilantro until you’re ready to serve). The slaw just gets better as it sits!