Mexican Cabbage Slaw
Jump to RecipeThis Mexican Cabbage Slaw is easy to make, tangy, crunchy, and fresh. It takes 15 minutes to make and is best served as a side dish or a topping on tacos, like our ground pork tacos.
😋 Why this recipe works
This cabbage slaw is similar to coleslaw and can be used for many recipes, like fish and meat tacos, burgers, and more. It lasts 3-4 days in the fridge, so we recommend meal-prepping for the week if you make a big batch. This slaw is tangy, crunchy, and delicious.
🌶 Ingredients
This Mexican slaw requires simple ingredients like red and green cabbage, green onions, spices, fresh lime, cilantro, sour cream, and yogurt.
Here are some of our recommendations/tips with the ingredients for the recipe:
- This recipe calls for Green and Red Cabbage, but the recipe will still work if you only have red or green cabbage.
- Use both Sour Cream and Greek Yogurt or Mexican Crema. Swap the greek yogurt for mayo if you want a more robust flavor.
- Add cayenne powder for a pinch of heat, or omit.
- Sometimes, we add shredded kohlrabi for sweet notes. It’s optional, but it pairs lovely with Mexican spices.
See the recipe card for full ingredient information and quantities.
🥣 How to Make
This Mexican slaw is easy to make and requires only 15 minutes! You will need a food processor or chopper grinder to make the tangy Cilantro Garlic Sauce.
Make the sauce.
Add cilantro, green onion, lime juice and zest, sour cream, yogurt, salt and pepper, garlic powder, and cumin to a blender, food processor, or chopper grinder and blend on low speed for 1 minute or until cilantro is fully chopped and blended in the sauce.
Add sauce to shredded cabbage.
Shred the cabbage with a knife or a mandoline slicer and add the cabbage to a large bowl. Add cilantro cream sauce on top and give everything a good toss.
Taste, season, and enjoy.
Taste the slaw and see if you need to add a pinch of salt, more lime juice, or maybe a pinch of cayenne for some heat. Serve as a side dish or add it to tacos.
📋 Recipe FAQs
Red cabbage is sometimes called purple since its leaves are dark purple-reddish. Red cabbage is typically a little smaller and denser than green cabbage and has a more peppery taste.
Mexican slaw is the same as Mexican coleslaw and can also be known as taco slaw. It’s primarily made of finely shredded or chopped raw cabbage, and other fresh veggies can be added, like red pepper, carrot, and kohlrabi mixed in a creamy-based dressing.
👩🏻🍳 Expert Tips
- Best when fresh, but leftovers last up to 3-4 days. Refrigerate leftovers in an airtight container.
- Shred the cabbage very thinly with a knife or use a mandoline slicer.
Pairing Recipes
Looking to pair this recipe with something? Check out our other recipes before you go.
- These Sweet Potato Black Bean Tacos, Chicken Tacos, and Steak Tacos go great with this slaw.
We hope you all love our recipe. Enjoy! ♡
Did you try our Mexican Cabbage Slaw recipe? Please leave a 🌟 star rating and let me know how it went in the comments below. I love hearing from you! ♡
Mexican Cabbage Slaw
- 1 ½ cup red cabbage , shredded
- 1 ½ cup green cabbage , shredded
- 1 handful cilantro , about 1/2 cup
- ½ cup sour cream
- 2 tbsp greek yogurt , or sub mayo
- 2 tbsp lime juice , plus more to taste
- 1 tbsp lime zest , plus more to taste
- 1 green onion
- ¼ tsp garlic powder
- ¼ tsp cilantro
- ⅛ tsp salt , plus more to taste
- pinch of black pepper , plus more to taste
- pinch of cayenne powder , plus more to taste, or omit
- Make the sauce.Add cilantro, green onion, lime juice and zest, sour cream, yogurt, salt and pepper, garlic powder, and cumin to a blender, food processor, or chopper grinder and blend on low speed for 1 minute or until cilantro is fully chopped and blended in the sauce.
- Add sauce to shredded cabbage.Shred the cabbage with a knife or a mandoline slicer and add the cabbage to a large bowl. Add cilantro cream sauce on top and give everything a good toss.
- Taste, season, and enjoy.Taste the slaw and see if you need to add a pinch of salt, more lime juice, or maybe a pinch of cayenne for some heat. Serve as a side dish or add it to tacos.
- Shred the cabbage very thinly with a knife or use a mandoline slicer.
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