Mustard-Yogurt Taco Slaw

Name: Mustard-Yogurt Taco Slaw
Prep time: 10 min
Total time: 20 min
Yield: Serves 2–4
Cuisine: American
Ingredients: 3–4 cups shredded cabbage (green, red, or a mix); 1 medium carrot, grated or cut into fine matchsticks; 1/3 cup plain unsweetened yogurt; 1–2 tsp mustard (yellow or Dijon), to taste; 1–2 Tbsp lemon juice, to taste; 1 Tbsp olive oil; 1/2 tsp kosher salt, plus more to taste; Freshly ground black pepper, to taste

Jesse Wolf·20 min·Serves 2–4

A crisp, tangy cabbage-and-carrot slaw dressed with yogurt, mustard, and lemon—bright enough to cut through rich tacos without getting heavy. It’s quick to throw together, stays crunchy, and can be made a bit ahead so the flavors meld while the veggies keep their snap. Great for fish, chicken, or bean tacos, and it also works as a sandwich topper or side salad.

quick
tacos
slaw
no-cook
weeknight

20 min total · 10 min prep · 10 min rest

90 kcal · 3g protein · 9g carbs · 5g fat total

Ingredients

•3–4 cups shredded cabbage (green, red, or a mix)
•1 medium carrot, grated or cut into fine matchsticks
Dressing
•1/3 cup plain unsweetened yogurt
•1–2 tsp mustard (yellow or Dijon), to taste
•1–2 Tbsp lemon juice, to taste
•1 Tbsp olive oil
•1/2 tsp kosher salt, plus more to taste
•Freshly ground black pepper, to taste

Instructions

Make the slaw

Prep the vegetables: Thinly slice/shred the cabbage and grate (or julienne) the carrot. Put them in a large mixing bowl.

Whisk the dressing: In a small bowl, whisk together the yogurt, mustard, 1 Tbsp lemon juice, olive oil, salt, and a few grinds of pepper until smooth.

Toss hard: Pour the dressing over the cabbage and carrot. Toss vigorously for 15–20 seconds to lightly bruise the cabbage so it softens just a touch while staying crisp.

Taste and tune: The slaw should taste bright and lightly creamy, not heavy. Add more lemon for zing, a pinch more salt for pop, or a bit more yogurt if it’s too sharp.

Rest (optional): Let sit 10 minutes, then toss again. Serve crunchy alongside tacos or piled right on top.

Tip: If the slaw looks soupy, you’ve overdressed—add a handful more cabbage to rebalance.

Make-ahead & storage

Short make-ahead: Dress up to 30 minutes ahead for best crunch.

Store: Refrigerate covered up to 2 days; it will soften slightly but stays tasty. Toss before serving.

Notes

Mustard choice: yellow gives a classic deli tang; Dijon is sharper and more savory—either works. For extra heat, add a pinch of chili flakes or a dash of hot sauce. For more crunch, add thin-sliced radish or scallion if you have them. If your yogurt is very thick (Greek), loosen with an extra teaspoon of lemon juice or a splash of water.

Ingredients

•3–4 cups shredded cabbage (green, red, or a mix)

•1 medium carrot, grated or cut into fine matchsticks

Dressing

•1/3 cup plain unsweetened yogurt

•1–2 tsp mustard (yellow or Dijon), to taste

•1–2 Tbsp lemon juice, to taste

•1 Tbsp olive oil

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

•Freshly ground black pepper, to taste