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| Tangy Cucumber Slaw for Tacos |
"I took the base of Martha Stewart's cucumber radish slaw and changed it up. This is great on top of tacos or with pork. You can use it like any other coleslaw. It's super tangy if you like a vinegar in-your-face tangy-type taste. I wanted to make a slaw without mayo to make a lower-fat version."
Ingredients :
- 1/2 head cabbage, chopped
- 1 cucumber, chopped
- 1/4 red onion, chopped
- 3 tablespoons chopped cilantro, or to taste
- 9 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- salt and ground black pepper to taste
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 1H20M |
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- Place cabbage, cucumber, red onion, and cilantro in a bowl to make coleslaw mix.
- Whisk vinegar, oil, sugar, garlic, salt, and pepper together in a separate bowl. Add dressing to the coleslaw mix. Let sit until flavors settle, at least 1 hour.
Notes :
- White sugar can be used in place of brown sugar.
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