Taco slaw with pink pickled onions

Taco slaw with pink pickled onions

You need a zingy taco slaw to cut through the smoky richness of tacos – and this easy, colourful carrot slaw with quick-pickled onions has zest and crunch to spare.

Taco slaw with pink pickled onions

Find the perfect partner for your slaw with our tasty taco recipes.

  • Serves icon Serves 4-6 as a side
  • Time icon Hands-on time 15 min, plus pickling

You need a zingy taco slaw to cut through the smoky richness of tacos – and this easy, colourful carrot slaw with quick-pickled onions has zest and crunch to spare.

Find the perfect partner for your slaw with our tasty taco recipes.

Nutrition: per serving

Calories
57kcals
Fat
2.2g (0.2g saturated)
Protein
1.1g
Carbohydrates
6.8g (6.1g sugars)
Fibre
3.1g
Salt
0.6g

Ingredients

  • 1 red onion, finely sliced
  • Juice of 5 limes
  • 1 garlic clove, finely chopped
  • 1 tsp cumin seeds
  • ½ tsp chipotle flakes (optional)
  • ½ tsp sugar
  • 1/4 white cabbage, finely shredded
  • 2 carrots, finely shredded
  • 1 jalapeño chilli, finely chopped
  • Handful coriander, finely chopped
  • 1 tbsp rapeseed oil
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Method

  1. Put the sliced red onion in a heatproof bowl, cover with boiling water for 20 seconds, then drain well and return to the bowl. Squeeze in the lime juice, then add the garlic, cumin seeds, chipotle flakes (if using), sugar and a big pinch of salt. Stir well, then set aside for at least 20 minutes to quick-pickle.
  2. While the onion pickles,put the shredded cabbage and carrot in a colander. Add the finely chopped jalapeño and a good pinch of salt then scrunch together and set aside for 10 minutes to drain.
  3. Squeeze the cabbage mixture to remove excess water, then put in a mixing bowl. Add the pickled onions, along with the pickling lime juice. Sprinkle in a handful of finely chopped coriander, drizzle in the rapeseed oil, give everything a mix, then taste and add extra salt if needed.

Nutrition

Calories
57kcals
Fat
2.2g (0.2g saturated)
Protein
1.1g
Carbohydrates
6.8g (6.1g sugars)
Fibre
3.1g
Salt
0.6g

delicious. tips

  1. The pickled onions can be made up to 3 days in advance and kept in the fridge. Make extra and use in sandwiches or salads.

  2. Pouring boiling water on raw sliced onions removes some of their astringency and breaks them down a little, making it easier for the lime juice to do its pickling magic. Try this method whenever you’re serving raw onions in salads or burgers to mellow out their raw flavour.

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Recipe By

Tom Shingler

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