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Plant-Based

Creamy Adobo Slaw

When it comes to tacos, the crunch of cabbage is king. Here, earthy, smoky adobo sauce gives coleslaw a south-of-the-border kick.

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Add a little crunch and an extra layer of flavor to your typical tacos with something different from salsa: A veggie-based slaw that balances your favorite taco filling perfectly. One of the best slaws? This Creamy Adobo Slaw, which is both versatile and delicious however you might serve it.

As creamy as it is cool (after hanging out in your fridge for 1 to 8 hours to let the flavors build and meld), this slaw makes for one crisp and refreshing taco topping. It’ll suit just about any filling you’re thinking of serving. This Creamy Adobo Slaw can add a bit of smokiness and heat to simple tacos, like our Spiced Chicken Tacos. Or, it can provide a cool counter to spicy options, like our Cauliflower-Jalapeño Tacos or Spicy Shredded Beef Tacos.

one that’s crisp and refreshing, just a bit creamy, and works with any filling you have on the roster for the night. Consider this your go-to recipe from here on out. Crunchy red cabbage and sweet carrots combine with spicy jalapeños and chopped fresh cilantro, and the whole mess is tossed with just a bit of mayo for creaminess and a big squeeze of lime juice for tang.

Creamy Adobo Slaw

Servings
3 cups
Prep Time
5 min
Cook Time
60 min
Duration
65 min

Ingredients

  • ¼ cup avocado-oil mayo
  • 1 tbsp adobo sauce (from canned chipotles)
  • 1 tbsp lime juice
  • 1 tsp raw honey
  • ¼ tsp salt
  • ⅛ tsp pepper
  • 3 cups coleslaw mix or shredded cabbage
  • 2 tbsp chopped fresh cilantro

Preparation

  1. In a medium bowl, whisk together avocado-oil mayo, adobo sauce, lime juice, honey, salt and pepper. Add coleslaw mix or shredded cabbage and fresh cilantro; toss.
  2. Cover and chill for up to 8 hours; refrigerate and allow at least an hour for the flavors to develop. Stir, taste and re-season, if needed.