I firmly believe every Taco Tuesday needs a solid slaw. Yes, there will always be fresh salsa and classic guacamole on the taco assembly line, but I always want something with crunch to make everything come together.

This crisp, refreshing and slightly creamy slaw works with any filling you have on the roster. And it’s especially good on crispy fish or shrimp tacos.

Crunchy red cabbage and sweet carrots combine with spicy jalapenos and chopped fresh cilantro. Everything is tossed with a bit of mayo for creaminess and a big squeeze of lime juice for tang.

The key to the best slaw is salting the shredded cabbage, so don’t skip this step.

Salting it and letting it rest in a colander for 15 minutes first, before tossing everything together, allows for it to release some of its liquid, which results in a crunchier slaw that holds up better in the fridge.