A crisp and herbaceous slaw with a chimichurri twist. This topping is bold, tangy, and as green as it gets—simple enough to whip up, but big on flavor.←Back to Taco Topping Recipes
2 cups green cabbage (shredded)
0.5 cup fresh parsley (finely chopped)
0.5 cup fresh cilantro (finely chopped)
2 cloves garlic (minced)
2 tablespoons red wine vinegar
3 tablespoons olive oil
0.5 teaspoon red chili flakes (optional)
0.25 teaspoon salt (to taste)
Toss the shredded cabbage into a large mixing bowl.
In a small bowl, whisk together the parsley, cilantro, minced garlic, red wine vinegar, olive oil, red chili flakes (if using), and salt until well combined.
Pour the chimichurri mixture over the cabbage and toss until evenly coated.
Let it sit for 5-10 minutes to allow the flavors to meld. Serve fresh and crisp.
Chef's Notes
Chimichurri is Argentina's gift to grilled meat, a bright green herb sauce that's been converting vegetable skeptics since the gauchos started slinging steaks on the pampas. Traditional chimichurri uses flat-leaf parsley (never curly, which tastes like lawn clippings) and fresh oregano, though dried oregano works and is actually more traditional in many Argentine families. Hand-chop your parsley with a sharp knife rather than using a food processor, which bruises the herbs and creates a muddier color and flavor. A sharp chef's knife cuts cleanly through cell walls; a dull one crushes them and releases bitter compounds. Red wine vinegar is non-negotiable here. It provides the bright acidity that keeps the slaw from tasting like a pile of wet cabbage dressed in herbs. Sherry vinegar is a worthy upgrade if you have it; white wine vinegar works in a pinch. For the slaw base, salt your shredded cabbage and let it drain for 10 minutes, then squeeze out the excess water. This step transforms soggy disappointment into crispy perfection. Thinly sliced radishes add peppery crunch and beautiful color; grated carrots bring sweetness and visual pop. The slaw improves after 20 minutes as the dressing softens the cabbage slightly, but it starts getting soggy after a few hours. In the hierarchy of Argentine sauces, chimichurri ranks somewhere between sacred text and national treasure. Using it on a slaw instead of steak would normally be grounds for deportation, but the taco gods have granted a special exemption for this recipe specifically.
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