Cool & Tangy Jalapeño Lime Slaw (for Hatch Salsa Tacos)

A crisp, lightly creamy cabbage slaw that brings tang and a gentle, clean jalapeño warmth—perfect when your Hatch Valley salsa is mild. Greek yogurt keeps it bright and cool while a little mayo adds richness so it doesn’t taste “diet.” Let it rest briefly so the cabbage softens just a touch but stays crunchy, then pile it onto tacos for contrast against melty cheese.

Total time: 25 minutes

Yield: Serves 4 (about 4 cups)

Ingredients

  • 3–4 cups shredded green cabbage (or slaw mix)
  • 1 small carrot, grated (optional)
  • 2 tbsp chopped cilantro
  • 1–2 tbsp finely minced jalapeño (start with 1 tbsp), plus more to taste
  • 1/4 cup plain Greek yogurt
  • 2 tbsp mayonnaise
  • Zest of 1 lime
  • 1 1/2 tbsp lime juice, plus 1/2 tbsp more if needed
  • 1/2 tsp ground cumin
  • 1/2 tsp fine salt, plus more to taste
  • Black pepper, to taste
  • 1 tsp honey or sugar (optional)

Instructions

  1. Add the cabbage, (optional) carrot, cilantro, and 1 tbsp minced jalapeño to a large bowl.
  2. In a small bowl, whisk together the yogurt, mayo, lime zest, 1 1/2 tbsp lime juice, cumin, salt, pepper, and (optional) honey until smooth and lightly pourable.
  3. Pour the dressing over the cabbage mixture and toss thoroughly until every shred is lightly coated.
  4. Let the slaw sit 10–15 minutes, then toss again. You’re looking for crunchy, cool, and just barely creamy—no puddle of dressing at the bottom.
  5. Taste and adjust: add the extra 1/2 tbsp lime juice if it tastes flat, add a pinch of salt if it tastes muted, and add more minced jalapeño if you want more warmth.

Notes

Keep red onion on the tacos (not in the slaw) so flavors stay clean and layered. Make-ahead: best within 2–3 hours for max crunch; it will soften as it sits. Storage: refrigerate up to 2 days; refresh with a squeeze of lime and a pinch of salt. Substitutions: all yogurt (skip mayo) for lighter; sour cream can replace yogurt 1:1 for a richer slaw.