Mexican Slaw

Late summer just asks for tacos.  This colorful slaw has been a big hit at Taco Nights! It makes full use of the abundance and diversity of late summer veggies.


  • 10 medium carrots, shredded
  • 1 large cucumber, julienne
  • 1 summer squash, julienne
  • 1 red pepper, julienne
  • 1 green pepper, julienne
  • 1 jalapeno pepper, minced or some milder hot peppers
  • 1 bunch scallions, julienne (including greens)
  • Optional — some Napa or other Cabbage, diced


  • 1/2 c. champagne vinegar or Artesano Honey Wine Vinegar
  • 2 T honey
  • 1 tsp salt (plus more to taste)
  • 1 T Red Pepper Flakes or a bit of fresh hot pepper
  • 1/2 c. chopped cilantro for garnish


  1. Combine all cut vegetable and pepper matter in a large bowl.
  2. Whisk together dressing ingredients.
  3. Toss the slaw with dressing 15 – 30 minutes before serving. Season to taste.
  4. Garnish with cilantro just before serving.