The other day I was inspired to make a healthy, cruciferous slaw to top some tacos. Some bright and beautiful red cabbage was calling my name in the grocery store, along with some other choice ingredients to create a zingy, nutritious topping.
And it turned out wonderfully! I really wanted to make a slaw without vegan mayonnaise for two purposes: cutting down fat content (anyone else notice GI issues if they ingest a lot of fat?) and retraining my taste buds to appreciate the delicious flavor of vegetables without drowning it in mayo. I still dribbled a little chipotle mayo on top of the taco, but it definitely wasn’t drowning in it and the brightness of the slaw really shined.
Spicy Red Cabbage Slaw
1/2 head of red cabbage, sliced thinly with mandolin
1/2 white or red onion, sliced thinly with mandolin
2 jalapeños, diced
1/3 cup fresh cilantro, chopped
1-2 tbsp olive oil
1-2 tbsp maple syrup or agave nectar
1-2 tbsp lime juice
salt to taste
- Whisk olive oil, maple syrup, lime juice, and salt together.
- Massage dressing into cabbage, onions, and jalapeños.
What are your favorite slaw recipes and how do you use them in your meals?