Shredded beef chilli taco bowls
Serve these crunchy taco bowls with a choice of toppings for a flavour-packed crowd-pleaser. You won't need plates – just lots of napkins
Red cabbage & pickled chilli slaw
- Preparation and cooking time
- Prep:
- Plus pickling
- Easy
- Serves 8
Skip to ingredients
- 1 small red cabbage(about 500g), finely shredded
- 1 red onionthinly sliced
- 3 medium carrots(about 150g each), coarsely grated
- 2 tbsp chopped pickled jalapeño chilliesplus 100ml of their pickling liquid
- 1 limejuiced (optional)
Nutrition: per serving
- kcal83
- fat1glow
- saturates0g
- carbs16g
- sugars15g
- fibre4g
- protein1g
- salt0.2g
Method
step 1
Put the cabbage and onion in a bowl, season with salt and a small pinch of sugar and leave for 30 mins.
step 2
Stir the carrot, jalapeños and their pickling liquid through the cabbage. If making ahead, prep the vegetables but don’t season or dress until the last minute.
