Your tacos will thanks for this Mexican Slaw! speedy and clean, this vegan taco slaw with cabbage, jalapeno, and lime may be whipped up in only 15 minutes and continues for 3 days in the fridge! Serve it up with tacos or as a delicious vegan facet in your Mexican dinner party! With a video!
here’s a simple recipe for Mexican Slaw that is available in accessible at some point of the week. it may be used on all kinds of such things as fish tacos, black bean burgers, wraps or burrito bowls and continues for numerous days inside the fridge.
i love the crunchy texture and zesty taste it provides to food as well as all the healthful vitamins and fiber. It adds an detail of freshness that I crave- even in the bloodless months.
This model incorporates no mayo– maintaining it mild, healthful and totally vegan.
Plus it’s miles cabbage season, so why now not take advantage of all of the stunning cabbages right now?
INGREDIENTS IN MEXICAN SLAW
The Mexican Slaw is made with shredded cabbage however what i love approximately his recipe is how you could add all varieties of other crunchy vegetables to the combination- like grated radishes ( yummy!) jicama, kohlrabi or carrots (so quite!).
- Shredded cabbage: purple or inexperienced or use a mixture. sense free to alternative other shredded veggies!
- crimson onion (or sub half cup green onion)
- Cilantro (use the skinny stems)
- Jalapeño, fresh is fine.
- Limes (use each sparkling juice and zest)
- Olive oil
- Salt, Pepper , spices
WAYS TO SERVE MEXICAN SLAW
- chicken Carnitas
- Jackfruit Carnitas
- Baja Bowls!
- Vegan Portobello Tacos
- Cilantro Lime Rice
- Mexican Pinto Beans
- Oaxacan Lamb
if you are sensitive to onions, soak them in a bowl of salted water for 15 minutes earlier than draining and adding to the salad. this will do away with the bitterness. you can also sub inexperienced onion for the pink onion.
if you aren’t a cilantro fan, no trouble, without a doubt leave it out and sub-Italian parsley
The Mexican Slaw will keep as much as 4 days within the fridge!