Cilantro Lime Kale Slaw

Kale, purple cabbage, carrot, and red bell pepper are tossed with a jalapeño lime vinaigrette for a healthy Mexican inspired Cilantro Lime Kale Slaw.

I always think that it would be fun to have a Cinco de Mayo dinner party or potluck. Even something casual, just an excuse to make a big taco bar with friends and neighbors. I could show everyone my mad taco skills with these 7 Ways to Up Your Taco Tuesday Game.

And for a second last week I started to say to Kevin “…maybe we should…Cinco de Mayo…oh wait, you’ll be out of town…”

There’s always next year!

But just in case anyone out there is in fact having a super fun Cinco de Mayo party with all the tacos and guacamole and yummy Mexican drinks, I thought I’d share this recipe for Cilantro Lime Kale Slaw.

I actually made this a few months ago for dinner. We were having tacos, as we are prone to do once a month or so. Because tacos for dinner, especially when I make this really yummy Crock Pot Mexican Chicken, are basically one of the easiest dinners in existence and all 4 kids end up happy.

And I’m happy because I didn’t spend the entire period between after school and dinner cooking and making a mess of the kitchen.

So, I made some chicken. But I didn’t feel like having the usual shredded lettuce, cheese, and tomatoes for toppings. We had kale, as we often do thanks to our weekly Kale Chips snack, so I decided to make some Cilantro Lime Kale Slaw instead.

I was a little skeptical with how the kids would react. They eat kale all the time, but not in tacos.

Surprisingly they ate it.

They didn’t all put the Cilantro Lime Kale Slaw in their tacos. At least one of them loaded up their tortillas with shredded chicken and their favorite 5 Minute Guacamole and opted to have the slaw on the side like a salad instead.

 

 

Madeline used a crispy corn tortilla, slathered it with guac, topped it with chicken and slaw, opting for a tostada instead.

For the most part, though, I don’t really care how they choose to assemble their plate. Especially when it comes to something like a taco. Isn’t that the fun of tacos anyway? Everyone can put what they want on it and make it their own. Its why you have so many different and amazing taco recipes.

If everyone made their tacos exactly the same, you wouldn’t have Lemon Pepper Tacos with Cilantro-Lime Slaw or  Sweet Potato and Black Bean Taco or  Soft Tacos With Chicken and Tomato-Corn Salsa. No one would have decided to make a taco into a lettuce wrap or a rice bowl or a Chicken Taco Salad in a Jar.

There was a time where I wasn’t sure how my new step-kids would deal with having to eat different foods all the time, and at the same time one or both of my own kids often wouldn’t want to eat what I made.

Some how in the six of us coming together, eating and dinner time became something pretty drama-free aside from slow eaters and the table manners you would probably expect from 4 kids between the ages of 13 and 9.

But, they eat vegetables, and different types. Whether it is in or out of a tortilla doesn’t really matter. They put up with the way my job interacts with what their having for dinner, and I think they do a really good job at it.

We probably won’t be having anything special for Cinco de Mayo this Friday, but maybe the kids and I will be have some tacos with this Cilantro Lime Kale Slaw.

Cilantro Lime Kale Slaw

Yield: serves 6

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Kale, purple cabbage, carrot, and red bell pepper are tossed with a jalapeño lime vinaigrette for a healthy Mexican inspired Cilantro Lime Kale Slaw.

Ingredients:

  • 1 1/2 tablespoons Fresh Squeezed Lime Juice
  • 1 1/2 tablespoons Olive Oil
  • pinch of Sugar
  • pinch of Ground Cumin
  • 1/4 teaspoon Fine Sea Salt
  • 1 tablespoon finely minced Cilantro Leaves
  • 2.5 ounces Kale Leaves, chopped
  • 8 ounces Shredded Purple Cabbage
  • 1 small Red Bell Pepper, sliced thin
  • 2 Carrots, shredded
  • 4 Green Onions, sliced
  • 2 tablespoons Chopped Cilantro
  • 1 Jalapeño, finely minced
  • Pepper, to taste

Directions:

In a small bowl, or glass measuring cup, combine the lime juice, olive oil, sugar, ground cumin, sea salt and 1 tablespoon finely minced cilantro leaves. Whisk and set aside.

In a large bowl, combine the kale, purple cabbage, red bell pepper, carrots, green onion, 2 tablespoons chopped cilantro, and jalapeño  Mix until all of the ingredients are evenly distributed.

Re-wisk the dressing, then pour over the vegetables and stir to coat evenly. Taste for seasoning and season, to taste, with pepper.

Cover bowl with plastic wrap. Transfer to the refrigerator and let chill for 15 - 20 minutes.

Serve.

Notes:

For milder heat, remove the jalapeño seeds and discard prior to mincing the jalapeño.

Try this Cilantro Lime Kale Slaw in place of your standard shredded lettuce next time you make tacos or tostadas.