Ingredients:

  • 1 large Red Onion, thinly sliced
  • 1 cup White Vinegar (Distilled)
  • 1 cup Water
  • 2 Tbsp Granulated Sugar
  • 1 tsp Kosher Salt (for brine)
  • 1/2 tsp Peppercorns (optional)
  • 3 cups shredded Green Cabbage
  • 1 cup shredded Red Cabbage
  • 1 medium Carrot, julienned or shredded
  • 1/2 cup chopped Fresh Cilantro
  • 1/4 cup Fresh Lime Juice (for slaw dressing)
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 tsp Honey or Agave Nectar
  • 1/2 tsp Kosher Salt (for slaw dressing)
  • Pinch Ground Cumin
  • 1 cup Sour Cream or Greek Yogurt
  • 2 Tbsp Mayonnaise
  • 1–2 Chipotle Peppers in Adobo, minced
  • 1 Tbsp Adobo sauce (from the can of chipotle)
  • 1 Tbsp Fresh Lime Juice (for crema)
  • 1 small clove Garlic, finely minced
  • Pinch Kosher Salt (for crema, to taste)

Instructions:

  1. Prepare the Quick Pickled Red Onions: Use a sharp knife or mandoline to slice the red onion very thinly (about 1.5 mm). Pack the slices into a heat-proof jar.
  2. Make the Brine: In a medium saucepan, combine the water, white vinegar, sugar, salt, and peppercorns. Bring to a rapid boil, stirring until the sugar and salt are completely dissolved (about 2 minutes).
  3. Combine and Steep: Carefully pour the hot brine over the sliced onions, ensuring they are fully submerged. Let the jar cool to room temperature, then set aside for a minimum of 30 minutes while preparing the other toppings.
  4. Assemble the Cilantro-Lime Coastal Slaw: Shred the green and red cabbage and the carrot. Place the shredded vegetables and chopped cilantro into a large mixing bowl.
  5. Whisk the Dressing: In a separate small bowl, whisk together the lime juice, olive oil, honey/agave, cumin, and salt until emulsified. Taste and adjust acid/sweetness as necessary.
  6. Toss and Chill: Pour three-quarters of the dressing over the vegetables. Toss thoroughly to coat. Cover the bowl and chill the slaw in the refrigerator for at least 30 minutes to allow the flavors to marry.
  7. Create the Smoky Chipotle Crema: Scrape the seeds out of the chipotle pepper(s) if you prefer less heat. Finely mince the pepper(s) and garlic.
  8. Combine Ingredients: In a small bowl, combine the sour cream/yogurt, mayonnaise, minced chipotle, adobo sauce, lime juice, and grated garlic.
  9. Mix and Adjust: Whisk vigorously until the mixture is smooth and evenly blended. Taste the crema and add salt as needed, thinning with water or milk if a runnier consistency is desired for drizzling. Cover and chill.
  10. Final Preparation and Serving: Before serving, drain any excess liquid from the pickled onions and give the slaw a final quick toss. Arrange all three finished toppings into individual serving bowls for easy taco assembly.