Taco slaw with pink pickled onions

Taco Slaw with Pink Pickled Onions

This Taco Slaw with Pink Pickled Onions is a vibrant and zesty addition to any taco night. The crunchy slaw is perfectly balanced with the tangy sweetness of the pink pickled onions, making it a refreshing topping or side dish. It’s a simple yet flavorful recipe that will elevate your tacos to the next level.

Serving Size and Yield

Serves approximately 4-6 people as a side or taco topping.

Preparation and Cooking Time

Preparation Time: 20 minutes

Cooking Time: 0 minutes

Cooling Time: 30 minutes (for pickled onions)

Total Time: 50 minutes

Ingredients

• 1 small red onion, thinly sliced
• 1/2 cup apple cider vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 cups shredded cabbage (green or purple)
• 1 cup shredded carrots
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Prepare the pickled onions: In a small bowl, combine the apple cider vinegar, sugar, and salt. Stir until the sugar and salt are dissolved.
2. Add the sliced red onions to the vinegar mixture. Ensure they are fully submerged. Let them sit for at least 30 minutes to pickle.
3. Combine the cabbage, carrots, and cilantro in a large bowl.
4. Whisk together the lime juice and olive oil in a small bowl. Pour over the cabbage mixture.
5. Toss the slaw to coat evenly with the dressing. Season with salt and pepper to taste.
6. Top the slaw with the pickled onions just before serving.

Additional Notes

For a spicier kick, add sliced jalapeños to the slaw. You can also substitute the apple cider vinegar with white vinegar for a sharper taste. This slaw can be made a day ahead and stored in the refrigerator, allowing the flavors to meld even more.

Nutritional Information

Estimated per serving: 80 calories, 4g fat, 10g carbohydrates, 2g fiber, 2g sugar, 1g protein.

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