Mexican Taco Slaw


6 Cups very thinly-sliced green cabbage
1-1/2 Cups grated carrot
1/3 Cup chopped cilantro or 2 Tbsp of dried cilantro
1/4 Cup Jalapeño White Balsamic Vinegar
2 Tbsp Extra Virgin Olive Oil
1/4 tsp coarse sea salt
1 tsp Chile-Lime Blend


Rinse cabbage and carrots in a strainer with cold water and allow to drain for 10 minutes

Whisk together remaining ingredients, except the Chile-Lime Blend, in a large mixing bowl. Add the shredded cabbage and carrots and toss until vegetables are well coated. When ready to serve, sprinkle on the Chile-Lime Blend for added color and flavor.

This slaw is a particularly great topping for these Chile-Braised Pork Shoulder Tacos.