Nothing goes better on a taco in my humble opinion that a spicy slaw. With bountiful color and the perfect amount of creaminess, this vegan and veggie-forward side will go perfect with any Mexican-flared feast.
- 2 Cups Shredded Green Cabbage
- 2 Cups Shredded Red Cabbage
- 1 Cup Shredded Carrots
- 2 Fresh Jalapeños
- 1/2 Cup Chopped Cilantro
- Zest of One Lime
- 1/4 Cup Tahini
- 1/4 Cup Avocado Oil
- Juice of One Lime
- 1/2 Tablespoon Nutritional Yeast
- 1 Tablespoon Salt
- 1/2 Tablespoon Black Pepper
Begin by chopping and shredding all your vegetables. You can grate the cabbage and carrots or chop them into fine strips. Dice the jalapeños into small bits and chop the cilantro leaves finely. Mix all the veggies in a large bowl and sprinkle the lime zest throughout.
In a small bowl, combine the Tahini, Oil, and Lime Juice until homogenous. Add in Salt, Pepper, and Nutritional Yeast. Stir to combine.
Evenly distribute the wet mixture onto vegetables until evenly coated. Cover and set in the fridge for at least one hour to meld flavors together.
Serve cold with tacos, fajitas, or your favorite Mexican meal.