Ingredients:

  • 3 cups green cabbage, finely shredded (about 1 small head) (approx. 225g)
  • 1 cup red cabbage, finely shredded (approx. 75g)
  • 1 medium carrot, peeled and julienned or grated (approx. 70g)
  • ¼ cup red onion, finely diced (about 40g)
  • ½ cup fresh cilantro leaves, roughly chopped (about 15g)
  • ½ cup mayonnaise (preferably avocado or regular; about 120ml)
  • Juice of 2 limes (about 3 tablespoons or 45ml)
  • 1 tablespoon honey or agave syrup (15ml)
  • 1 teaspoon ground cumin (2g)
  • ½ teaspoon smoked paprika (1g)
  • Salt and freshly ground black pepper, to taste (start with ½ tsp salt)

Instructions:

  1. Finely shred the green and red cabbage using a knife or mandoline. Peel and grate or julienne the carrot. Finely dice the red onion. Roughly chop the fresh cilantro leaves.
  2. In a small bowl or jar, combine mayonnaise, freshly squeezed lime juice, honey, ground cumin, smoked paprika, salt, and pepper. Whisk vigorously or shake until smooth and creamy.
  3. Place shredded vegetables and cilantro in a large bowl. Pour dressing over vegetables and toss gently until fully coated.
  4. Cover with plastic wrap or transfer to an airtight container. Chill in the refrigerator for at least 20 minutes to let the flavours marry and the cabbage soften slightly.
  5. Taste and adjust seasoning as needed before serving, adding more salt, lime juice, or honey for balance.
  6. Top your shrimp tacos generously with the coleslaw just before serving to keep the crunch.