fresh chopped cilantro leaves(as much as you'd like!)
Instructions
Shred and measure cabbage. I love using a combination or green and red cabbage when I have both handy but using all green or all red works too! The thinner you can slice/shave it the better it will be for topping. This can be done with a chefs knife, a box grater, or even a mandolin.
Remove the stem from the jalapeño and cut in half. Scoop out the seeds and insides from the jalapeño with a spoon for a milder slaw or add some of the seeds back in for a spicier slaw. Finely mince or slice the pepper and combine with the slaw in a medium/small bowl.
Start with 1 TBSP apple cider vinegar and the juice of half a lime. Season with salt, sweeten slightly with honey, and add your chopped cilantro leaves.
Mix well and let it sit for a few minutes. Taste the slaw and add extra of any of the ingredients to taste. I like to add extra cilantro to mine!
The jalapeño and its seeds will control the heat, honey will control the sweetness, and vinegar/lime juice will control the tartness of the slaw. If you every go overboard with any one particular add-in, extra shredded cabbage can be added to even it out so don't fret and have fun with it!
Allow the slaw to sit and marinate while you prep your tacos and load them up with as much slaw as your heart desires. Enjoy!
Notes
This tasty slaw is easily doubled or tripled as needed! Just in case you need a bigger portion, here's the measurements for approx. 3 cups of slaw:
3 cups shredded cabbage (green, red, or a mix of both)
2 jalapeño peppers (adjust for desired spiciness)
2 TBSP apple cider vinegar (plus any extra to taste)
2 TBSP honey, or to taste
juice of 1 lime
1/4 tsp salt, plus extra to taste
fresh chopped cilantro - as mush as you'd like!
Nutrition Facts below are estimated for each 1/4 cup serving using an online recipe nutrition calculator. Adjust as needed and enjoy!