This slaw makes a fabulous salad as we head into summer. A few weeks ago I had a bunch of friends over for a taco party, but in my typical fashion just tacos wasn’t enough and I needed to come up with a side. I wanted something light and fresh to go with the heat of the tacos. Not only is this slaw easy and simple it’s extremely refreshing – a nice crunchy compliment to any dish. Pair it with your tacos for Cinco de Mayo or even with a breakfast taco! I promise it will be the easiest and most delicious side dish. In fact, I even had a friend come over the next day and ask if there was any leftover slaw that she could munch on – now that’s what I call a successful recipe!
Red Cabbage and Carrot Slaw
Time: 10 minutes Serves: 4-6
- ½ red onion
- 1/3 – ½ head red cabbage
- 3-5 carrots
- 1 tbsp olive oil
- juice of one lemon
- 1 tbsp rice wine vinegar
- a few shakes of salt and pepper
- If you don’t have red onion use yellow or white
- You can also use green cabbage instead of red
Dice your red onion and put into your serving bowl. Add several shakes of salt (about ¼ – ½ tsp salt) on the onions. Using your fingers, rub the salt on the onions, this will remove the bitterness. Let them sit for at least 10 minutes.
Squeeze lemon and set juice to the side. Cut your cabbage into long, thin strips (try to imitate the shape of shreds of carrots). Add to the bowl.
Shred your carrots directly into the bowl. Drizzle the olive oil, then mix.
If you don’t like the proportion of carrot to cabbage add more of either at this point. Add the lemon juice, vinegar, and a few shakes of black pepper. Mix well and taste, add additional seasoning or vinegar as necessary.