Taco Slaw
Makes: 4 to 6 servings; about 4 cups
4 cups shredded red cabbage (from 1/2 small head)
1/2 teaspoon kosher salt
2 tablespoons mayonnaise
1 tablespoon freshly squeezed lime juice
1 small carrot, grated
2 medium scallions, thinly sliced
1/4 cup chopped fresh cilantro
1 small jalapeno pepper, seeded and minced (optional)
1 clove garlic, minced
Freshly ground black pepper
1. Place 4 cups shredded red cabbage in a colander set over a bowl and sprinkle with 1/2 teaspoon kosher salt. Massage and squeeze the cabbage with your hands to help it release its liquid and begin wilting. Set aside to drain for about 15 minutes.
2. Place 2 tablespoons mayonnaise and 1 tablespoon lime juice in a large bowl and whisk to combine. Using your hands, squeeze the cabbage of its excess liquid one handful at a time and place in the bowl of dressing. Add 1 small grated carrot, 2 thinly sliced scallions, 1/4 cup chopped fresh cilantro, minced jalapeno (if using) and 1 clove minced garlic, and toss to combine. Taste and season with salt and pepper as needed.
Make ahead: The slaw can be made up to one day ahead and stored in an airtight container in the refrigerator.