Fresh Mexican Cabbage Slaw
A bright and crunchy slaw that brings a zesty punch to any taco night.
recipesbynani.comThis Mexican slaw is a total favorite in my kitchen because it is so fresh and simple to pull together. The combination of crisp cabbage and a creamy cilantro lime dressing makes it the perfect side for fish tacos or grilled chicken. Everyone always asks me for the recipe when I bring it to a barbecue.
My top tip for this salad is to shred your cabbage as thinly as you can manage. If you have a mandoline slicer, use it to get those beautiful ribbons that soak up all the tangy dressing. If you like a little extra heat, feel free to toss in a minced jalapeno with the seeds removed.
🧺 Ingredients
- 1/2 small head of green cabbage, finely shredded
- 1/4 cup sour cream or mayonnaise
- 1 tablespoon fresh lime juice
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
👩🍳Instructions
- 1
Place your finely shredded cabbage into a large mixing bowl.
- 2
In a separate small bowl, whisk together the sour cream, lime juice, chopped cilantro, garlic powder, salt, and pepper until smooth.
- 3
Pour the dressing over the cabbage and toss everything well until every piece is coated.
- 4
Cover the bowl and let the slaw rest in the refrigerator for at least twenty minutes before serving to let the flavors blend.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to two days. If the slaw gets a little watery the next day, just give it a quick stir and add a fresh squeeze of lime juice. This pairs perfectly with grilled fish, carnitas, or as a crunchy topping for nachos.
Made this recipe? Let us know how it went.
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