This super fresh and colorful side is a perfect addition to taco night! With pops of color from the red bell pepper, orange carrots, green kale, cilantro, jalapeño, green onions, and purple cabbage, this slaw would be a great accompaniment to these Sweet Potato and Black Bean Tacos (all vegetarian!).
Ingredients
1 1/2 tablespoons of fresh squeezed lime juice
1 1/2 tablespoons of olive oil
Pinch of sugar
Pinch of ground cumin
1/4 teaspoon of fine sea salt
1 tablespoon of finely minced cilantro leaves
2 1/2 ounces of kale leaves, chopped
8 ounces of shredded purple cabbage
1 small red bell pepper, sliced thin
2 carrots, shredded
4 green onions, sliced
2 tablespoons of roughly chopped cilantro
1 jalapeño, finely minced
Pepper, to taste
Directions
1. In a small bowl or glass measuring cup, combine the lime juice, olive oil, sugar, ground cumin, sea salt, and 1 tablespoon of finely minced cilantro leaves. Whisk and set aside.
2. In a large bowl, combine the kale, purple cabbage, red bell pepper, carrots, green onions, 2 tablespoons chopped cilantro, and jalapeño. Mix together until all of the ingredients are evenly distributed.
3. Re-whisk the dressing, then pour over the vegetables and stir to coat evenly.
4. Taste for seasoning and season, to taste, with pepper. Cover the bowl with plastic wrap and transfer to the refrigerator and let chill for 15-20 minutes.
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