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Purple Cabbage Tacos w/ Spicy Chipotle Aioli | Well and Full | #vegan #plantbased #recipe

Purple Cabbage Tacos w/ Tangy Chipotle Aioli

Crunchy and refreshing, these cabbage tacos are light on calories but big on flavor!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


Oven-Baked Zucchini

  • 2 Medium Zucchini sliced into thin rounds
  • Drizzle of Extra Virgin Olive Oil for baking
  • Sprinkle of Salt + Pepper

Chipotle Aioli

  • 1/3 Cup Cashews soaked
  • 1 Adobo Chile in sauce
  • 1/2 Tbsp Dijon Mustard
  • 2 Tbsp Almond Milk
  • 2 Tbsp Water
  • 3 Tsp Apple Cider Vinegar
  • 1/2 Tsp Salt
  • Pinch Turmeric optional

Cabbage Tacos

  • 1 Head Purple Cabbage
  • Raw Hemp Seeds for garnish
  • Arugula


Oven-Baked Zucchini

  1. Preheat oven to 400 degrees F.
  2. Wash and dry zucchini. Using a mandoline (or by hand), slice zucchini into thin rounds, about 1/2 inch thick.
  3. Lay zucchini rounds on a baking sheet and drizzle evenly with extra virgin olive oil. Sprinkle with a pinch of salt and pepper.
  4. Bake in oven for about 30 minutes, or until brown. Be sure to check often so you don't burn your zucchini!

Tangy Chipotle Aioli

  1. Prep the cashews by soaking for at least two hours or overnight.
  2. Combine all aioli ingredients in a blender and blend until smooth.

Putting It All Together

  1. To assemble the tacos, separate the leaves from the purple cabbage. It helps if you cut off the bottom where the leaves all come together!
  2. Line cabbage leaves with a handful of arugula, and add zucchini on top.
  3. Drizzle with the chipotle aioli, and top with crunchy hemp seeds.
  4. Enjoy!