I love dinner parties. Call it a taco party, and I’ll love the occasion even more.
Tasked with creating something outside of a taco for a recent rooftop gathering (summer, I love you too), I settled on scheming up a seasonal slaw with a Mexican twist.
After discovering the power of a food processor when it comes to creating coleslaw, I’ve begun to welcome the dish into my regular recipe rotation during the summer. Skip the hand slicing or shredding of the cabbage, and the dish becomes incredibly easy to make.
And it’s a super fresh side for those balmy, hot days.
This one has a little cilantro and lime to keep it extra bright and to make it an ideal pairing for all sorts of seasonally filled tacos.
I used a vegan mayo to add an ever so slight richness, but feel free to omit that and go with olive oil for an extra fresh take on this dish.
I recommend making the slaw within the hour before serving, as its best when eaten at room temperature. That being said, it will hold up fine in the refrigerator.
Just be sure you don’t skip the paper towel step that’s used to help remove the cabbage’s excess water, especially if you plan on making this dish in advance. If you do skip that step, you might end up with a soggy slaw a few hours later.
Nothing says summer like a fresh cabbage slaw and a taco night al fresco. Crack a cerveza and get those tacos fired up, and maybe invite your friends to join…as this dish serves plenty of people!