Especially delicious with the rich beer battered shrimp tacos and blackened tofu tacos, this versatile vinegar-based slaw adds crunch and tang to any taco filling.
By / Photography By Carole Topalian | August 30, 2016

Ingredients

  • ½ small head (1 pound) green cabbage, cored and thinly sliced
  • 2 medium Cortland apples, julienned
  • 2 medium carrots, peeled and julienned
  • ½ red onion, julienned
  • ¼ cup cider vinegar
  • ¼ cup lime juice
  • 2 tablespoons honey
  • 1 teaspoon kosher salt
  • ¼ teaspoon pepper
  • ¼ cup + 2 tablespoons vegetable oil
  • Chopped fresh cilantro (optional)

Preparation

Place the first four ingredients in a large bowl. In a small mixing bowl, combine the next five ingredients, stirring to dissolve sugar and salt. Drizzle in the vegetable oil, whisking to emulsify. Add the dressing and the chopped cilantro (optional) to the large bowl with the cabbage mixture and toss to combine. Season to taste.

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Ingredients

  • ½ small head (1 pound) green cabbage, cored and thinly sliced
  • 2 medium Cortland apples, julienned
  • 2 medium carrots, peeled and julienned
  • ½ red onion, julienned
  • ¼ cup cider vinegar
  • ¼ cup lime juice
  • 2 tablespoons honey
  • 1 teaspoon kosher salt
  • ¼ teaspoon pepper
  • ¼ cup + 2 tablespoons vegetable oil
  • Chopped fresh cilantro (optional)
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