Mexican Cabbage Slaw
This 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.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Salads, sides
Cuisine: Mexican-Inspired
Diet: Vegetarian
Servings: 6
Calories: 55.03kcal
- 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.
Best when fresh, but leftovers last up to 3-4 days. Refrigerate leftovers in an airtight container.
Tips:
Serving: 1g | Calories: 55.03kcal | Carbohydrates: 4.51g | Protein: 1.63g | Fat: 3.8g | Saturated Fat: 1.95g | Polyunsaturated Fat: 0.18g | Monounsaturated Fat: 0.89g | Cholesterol: 11.56mg | Sodium: 66.17mg | Potassium: 132.21mg | Fiber: 1.03g | Sugar: 2.38g | Vitamin A: 453.28IU | Vitamin C: 21.61mg | Calcium: 44.97mg | Iron: 0.34mg