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Cabbage, Apple, and Carrot Coleslaw
Ingredients (Serves 4–6)
- 2 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded (optional for color)
- 1 large carrot, grated
- 1 medium apple, julienned (Granny Smith or Honeycrisp work well)
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped (optional)
For the Dressing:
- 3 tbsp mayonnaise (or plain Greek yogurt for a lighter version)
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey (or maple syrup for a vegan option)
- Salt and pepper, to taste
Instructions
- Prepare the Vegetables:
- In a large bowl, combine shredded cabbage, grated carrot, julienned apple, red onion, and cilantro (if using).
- Make the Dressing:
- In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Taste and adjust seasoning.
- Combine:
- Pour the dressing over the vegetable mixture and toss until everything is evenly coated.
- Chill:
- Cover and refrigerate for at least 20–30 minutes to let the flavors meld. Serve chilled or at room temperature.
Tips:
- Make Ahead: This coleslaw can be made up to a day in advance. Add the apple closer to serving to keep it crisp.
- Add a Kick: Stir in a dash of cayenne pepper or chipotle powder for a spicy twist.
- Crunch Factor: Add a handful of toasted sunflower seeds, slivered almonds, or pepitas before serving.
This coleslaw brings a bright and tangy contrast to the hearty, savory tacos, making it the perfect side dish! 🥗🌮
