Crunchy, colorful, and lightly spicy, an undressed slaw base that stays crisp until it's ready to go. The jalapeño adds a clean heat without wilting the cabbage.
Ingredients
- 600 g (21¼ oz) green cabbage, cleaned, trimmed, and julienned
- 75 g (2¾ oz) red cabbage, cleaned, trimmed, and julienned
- 55 g (2 oz) jalapeños, destemmed and julienned
- 230 g (8 oz) carrots, cleaned and julienned
Instructions
- 1Combine all ingredients in a large bowl.
- 2Toss to mix evenly.
- 3Store undressed, covered, until ready to use.
Cook's Note
Keep this undressed until right before it goes on the plate. Once you add mayo or any dressing the cabbage starts to soften and lose its crunch within 20–30 minutes.
Best Served With
As a crunchy filling or topping for fish tacos, mahi mahi tacos, or any taco that needs brightness.
Why This Recipe Works
Julienning the vegetables thin means each piece stays light and crispy instead of thick and chewy. The mix of green and red cabbage gives you two different textures. Jalapeño cut into fine strips adds heat in every bite without big chunks that surprise people.
Make It Yours
- Add thinly sliced radish for extra crunch and color
- Toss with sesame oil and lime for an Asian-leaning version
- Add a little shaved fennel for an anise note
- Mix in fresh cilantro just before serving
Leftover Strategy
Keeps undressed in the fridge for 3 days. Once dressed, use within 30 minutes for best texture.
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Pairing
Goes alongside anything from the grill. Cold beer or a citrusy agua fresca.