Cool & Tangy Jalapeño Lime Slaw (for Hatch Salsa Tacos)

Name: Cool & Tangy Jalapeño Lime Slaw (for Hatch Salsa Tacos)
Prep time: 10 min
Total time: 25 min
Yield: Serves 4 (about 4 cups)
Cuisine: Tex-Mex
Ingredients: 3–4 cups shredded green cabbage (or slaw mix); 1 small carrot, grated (optional); 2 tbsp chopped cilantro; 1–2 tbsp finely minced jalapeño (start with 1 tbsp), plus more to taste; 1/4 cup plain Greek yogurt; 2 tbsp mayonnaise; Zest of 1 lime; 1 1/2 tbsp lime juice, plus 1/2 tbsp more if needed; 1/2 tsp ground cumin; 1/2 tsp fine salt, plus more to taste; Black pepper, to taste; 1 tsp honey or sugar (optional)

Asher Sadler·25 min·Serves 4 (about 4 cups)

A crisp, lightly creamy cabbage slaw that brings tang and a gentle, clean jalapeño warmth—perfect when your Hatch Valley salsa is mild. Greek yogurt keeps it bright and cool while a little mayo adds richness so it doesn’t taste “diet.” Let it rest briefly so the cabbage softens just a touch but stays crunchy, then pile it onto tacos for contrast against melty cheese.

slaw
tacos
no-cook
quick

25 min total · 10 min prep · 15 min rest

100 kcal · 3g protein · 10g carbs · 6g fat total

Ingredients

•3–4 cups shredded green cabbage (or slaw mix)
•1 small carrot, grated (optional)
•2 tbsp chopped cilantro
•1–2 tbsp finely minced jalapeño (start with 1 tbsp), plus more to taste
Dressing
•1/4 cup plain Greek yogurt
•2 tbsp mayonnaise
•Zest of 1 lime
•1 1/2 tbsp lime juice, plus 1/2 tbsp more if needed
•1/2 tsp ground cumin
•1/2 tsp fine salt, plus more to taste
•Black pepper, to taste
•1 tsp honey or sugar (optional)

Instructions

Mix

Add the cabbage, (optional) carrot, cilantro, and 1 tbsp minced jalapeño to a large bowl.

In a small bowl, whisk together the yogurt, mayo, lime zest, 1 1/2 tbsp lime juice, cumin, salt, pepper, and (optional) honey until smooth and lightly pourable.

Pour the dressing over the cabbage mixture and toss thoroughly until every shred is lightly coated.

Rest & adjust

Let the slaw sit 10–15 minutes, then toss again. You’re looking for crunchy, cool, and just barely creamy—no puddle of dressing at the bottom.

Taste and adjust: add the extra 1/2 tbsp lime juice if it tastes flat, add a pinch of salt if it tastes muted, and add more minced jalapeño if you want more warmth.

Sensory checkpoint: After resting, it should taste tangy first, then cool/creamy, with a slow, clean jalapeño warmth (not a burn). If it seems “wet,” add a handful more cabbage and toss.

Notes

Keep red onion on the tacos (not in the slaw) so flavors stay clean and layered. Make-ahead: best within 2–3 hours for max crunch; it will soften as it sits. Storage: refrigerate up to 2 days; refresh with a squeeze of lime and a pinch of salt. Substitutions: all yogurt (skip mayo) for lighter; sour cream can replace yogurt 1:1 for a richer slaw.

Ingredients

•3–4 cups shredded green cabbage (or slaw mix)

•1 small carrot, grated (optional)

•2 tbsp chopped cilantro

•1–2 tbsp finely minced jalapeño (start with 1 tbsp), plus more to taste

Dressing

•1/4 cup plain Greek yogurt

•2 tbsp mayonnaise

•Zest of 1 lime

•1 1/2 tbsp lime juice, plus 1/2 tbsp more if needed

•1/2 tsp ground cumin

•1/2 tsp fine salt, plus more to taste

•Black pepper, to taste

•1 tsp honey or sugar (optional)