This 15 minute red cabbage slaw uses olive oil, lime and cilantro as a base with a touch of honey and cumin to round it out for the ultimate flavor. It’s simple to make, dairy-free, gluten-free and naturally plant based with a vinaigrette-style tangy flavor that is so delicious. It is the perfect addition to fish tacos, chicken tacos or any taco type or even served as a simple side dish for a Mexican or Southwestern inspired meal.
A truly fantastic taco is utterly transcendent, all those fresh flavors coming together in the most satisfying way. And while the meat (or veggie protein!) can make or break a taco, a good slaw can turn an otherwise lack luster taco into something drool worthy. I’m telling you, this is THAT recipe.
Having a good red cabbage slaw for tacos can make all the difference! I like to pair it with my epic and easy crockpot chicken tacos. Having a red cabbage slaw for fish tacos using white fish or smoked salmon tacos, can help round out that classic simple weeknight dinner into a filling meal. You can use it in shrimp tacos, beef tacos, shredded pork or whatever your favorite kind is.
So is this red cabbage slaw recipe a side salad or a condiment? Both? You decide. Of course it can top your favorite taco recipe but it can also simply be served alongside tacos, chicken and rice, enchiladas, burrito bowls or any complementary main dish as a salad or the perfect side dish. With it’s zippy cilantro lime dressing, it packs a punch of flavor that is guaranteed to be a dinner table win either way.
A lot of Mexican slaw recipes are creamy with sour cream added but this one has a vinaigrette-style. the ingredients are vegan, dairy-free, gluten-free, and paleo as is so it’s a recipe that works for pretty much anyone. Serve it with your favorite toppings at the next Taco Tuesday or dinner party!
Ingredients and Variations
The ingredients for this cabbage salad are simple and don’t need a ton of prep. Here’s what you’ll need for both the salad portion and the dressing.
How to Make Red Cabbage Taco Slaw
This taco slaw recipe is easy as can be. Here’s how you’ll make it:
- Slice cabbage very thin (about 1/8”). Using the thin slice blade on a food processor works best for this. Alternatively, you can also use a mandolin or even a sharp knife, it will just take longer.
- Add the dressing ingredients to a large bowl and whisk to combine. To minimize dishes, just use the bowl you’re planning on serving the salad in!
- Add shredded cabbage and cilantro to the bowl and stir to mix in. Chill in the fridge while you prepare the rest of the taco ingredients or meal. While it isn’t 100% necessary, it really helps the dressing sink into the cabbage and delivers the best results.
Recipe Tips
Recipe Tips
- Use the 1/8 inch or 3mm food processor blade to shred your cabbage. You can remove the cabbage to the serving bowl and use the food processor chopping blade for the cilantro too. This makes it so simple. If you don’t have a food processor, you can also use a mandolin set to the thinnest setting or, last but not least, chop with a sharp knife.
- For quick prep, just use a 14-16 ounce (almost 1/2 kilogram) bag of coleslaw mix. It won’t be purple but will have the same flavor without needing to shred the cabbage.
Storage and Making in Advance
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Each day the cabbage will get a little softer but it will still hold enough crunch and flavor to be tasty for a few days.
Need to do the prep ahead of time for easy assembly later? No problem. You can shred the cabbage, chop cilantro and make the dressing up to 48 hours in advance and just wait to toss it together.
Easy Cilantro Lime Red Cabbage Slaw (Fish Tacos)
Equipment
- 1 Food processor with thin slicing blade (or a sharp knife and cutting board)
- 1 Medium bowl
Ingredients
- 6 cups red cabbage thinly sliced* about 1 small cabbage or 1/3 to 1/2 of a large cabbage
- 1/3 cup fresh cilantro chopped*
Dressing
- 2 Tablespoon extra virgin olive oil
- 2 Tablespoon lime juice
- 1 Tablespoon lime zest
- 1 Tablespoon honey or agave syrup
- 1/2 teaspoon cumin
- ½ teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Slice cabbage very thin (about 1/8”). Using the thin slice blade on a food processor works best for this.
- Add dressing ingredients to a medium to large serving bowl and whisk to combine.
- Add cabbage and cilantro and stir to mix well. Chill in refrigerator while preparing the rest of the taco ingredients to allow flavors to meld. Make sure to refrigerate if taco prep will take more than an hour.
Notes
- Use 1/8, 3mm blade on a food processor for cabbage. You can also use a mandolin set to the thinnest setting or chop with a knife if you don’t have another option. You can use the chopping blade of the food processor to chop the cilantro too.
- Leftovers will keep in a tightly sealed container in the refrigerator for 3 days.
- For quick prep, just use a 14-16 ounce (about 1/2 kilogram) bag of coleslaw mix. It won’t be purple but will have the same flavor without needing to shred the cabbage.
Nutrition
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