Mexican-Inspired Slaw

I love pairing this fresh, colorful, slaw with spicy dishes such as tacos or a taco salad bowl.

Inspiration:

I love serving this Mexican-Inspired Slaw alongside spicy foods that I always seem to gravitate towards. I am drawn to the colorful & crunchy veggies and refreshing flavors when paired with tacos, taco-salad bowls, pork verde; the options are endless.

Also, as a busy athlete that is always looking in the fridge for something to snack on, this slaw can last a few days in the fridge and you can add it into other meals here and there.

Enjoy!

Ingredients:

Serves 4

Slaw
2 cups red cabbage, shredded
2 cups white cabbage, shredded
1 red bell pepper, seeded and thinly sliced
1 medium carrot, thinly sliced or shredded
6 radishes, thinly sliced
½ red onion
1 jalapeño, seeded and thinly sliced
1 ½ cups cilantro leaves, plus more for garnish
¼ cup toasted pepitas (aka pumpkin seeds)

Vinaigrette
¼ cup red wine vinegar
¼ cup olive oil
½ lime, juiced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon smoked paprika
1 teaspoon kosher sea salt
Black pepper

Instructions:

Combine all the slaw ingredients except for the pepitas in a large bowl and set aside.

In a small bowl, mix vinaigrette ingredients together until well combined.

Pour vinaigrette over slaw and toss well to coat.

Serve with the pepitas and extra cilantro on top.

A few notes:

This slaw makes a great addition to tacos, taco-salad “bowls” or any other spicy, Mexican-Inspired ingredients.

This recipe is super flexible to what veggies you have on hand - feel free to get creative!

Looking to save time? Feel free to use pre-shredded cabbage, carrots, or other veggies of your choice. We won’t judge :).

This will keep in the fridge for a few days so you can get a few meals out of it. Enjoy!