Mustard-Yogurt Taco Slaw
A crisp, tangy cabbage-and-carrot slaw dressed with yogurt, mustard, and lemon—bright enough to cut through rich tacos without getting heavy. It’s quick to throw together, stays crunchy, and can be made a bit ahead so the flavors meld while the veggies keep their snap. Great for fish, chicken, or bean tacos, and it also works as a sandwich topper or side salad.
Total time: 20 minutes
Yield: Serves 2–4
Ingredients
- 3–4 cups shredded cabbage (green, red, or a mix)
- 1 medium carrot, grated or cut into fine matchsticks
- 1/3 cup plain unsweetened yogurt
- 1–2 tsp mustard (yellow or Dijon), to taste
- 1–2 Tbsp lemon juice, to taste
- 1 Tbsp olive oil
- 1/2 tsp kosher salt, plus more to taste
- Freshly ground black pepper, to taste
Instructions
- Prep the vegetables: Thinly slice/shred the cabbage and grate (or julienne) the carrot. Put them in a large mixing bowl.
- Whisk the dressing: In a small bowl, whisk together the yogurt, mustard, 1 Tbsp lemon juice, olive oil, salt, and a few grinds of pepper until smooth.
- Toss hard: Pour the dressing over the cabbage and carrot. Toss vigorously for 15–20 seconds to lightly bruise the cabbage so it softens just a touch while staying crisp.
- Taste and tune: The slaw should taste bright and lightly creamy, not heavy. Add more lemon for zing, a pinch more salt for pop, or a bit more yogurt if it’s too sharp.
- Rest (optional): Let sit 10 minutes, then toss again. Serve crunchy alongside tacos or piled right on top.
- Short make-ahead: Dress up to 30 minutes ahead for best crunch.
- Store: Refrigerate covered up to 2 days; it will soften slightly but stays tasty. Toss before serving.
Notes
Mustard choice: yellow gives a classic deli tang; Dijon is sharper and more savory—either works. For extra heat, add a pinch of chili flakes or a dash of hot sauce. For more crunch, add thin-sliced radish or scallion if you have them. If your yogurt is very thick (Greek), loosen with an extra teaspoon of lemon juice or a splash of water.