I’ve found that the best way to get raw vegetables into the boys is make them an essential component of their tacos!
We have this coleslaw with most of our tacos, fajitas and burritos. Due to the creamy dressing I tend not to have sour cream as well, another incentive to get the boys to eat veg and not just meat and sour cream!
We love dill so there is a fair whack of it in this salad but cut it back if you aren’t a fan. I do deseeded the pickled chillis but if you love spicy food, leave them in.
Serves 6-8.
Ingredients
1/4 large white cabbage, very finely sliced
2 large carrots, peeled and julienned
25g fresh chives, snipped
25g dill, fronds picked and roughly chopped
2 pickled jalapeños, deseeded and finely diced
DRESSING
130mls mayonnaise
100mls sour cream
1 lime, juiced
Salt and pepper
Method
Combine the dressing ingredients.
Pour over the slaw ingredients and mix well, I use my hands.
Allow to sit for 30 minutes if you have time and then serve.
Cooking Up The Pantry 