Don’t serve soggy slaw—this one needs to be crisp and fresh to add zip to your tacos. You can prepare the vegetables ahead of time, make the dressing separately, and toss with salad a few minutes before serving.
3cups thinly sliced green cabbage
1cup thinly sliced red cabbage
½cup grated carrot
½serrano or—for less heat—jalapeño chile, stemmed and minced (about 1tablespoon)
2tablespoons minced red bell pepper
½cup minced red onion
1bunchcilantro, chopped (about ½cup)
1tablespoonfresh-squeezed lime juice
2tablespoonsfresh-squeezed lemon juice
In a bowl, combine the cabbages, carrot, chile, bell pepper, onion, and cilantro. In a separate bowl, stir together the remaining ingredients to make the dressing. Just before serving, toss the dressing into the vegetables and use quickly.