Easy Cilantro Lime Red Cabbage Slaw (Fish Tacos)

A bowl of shredded purple cabbage mixed with herbs on a wooden table.

Easy Cilantro Lime Red Cabbage Slaw (Fish Tacos)

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.

Course Salad, Side Dish

Cuisine American, Mexican

Diet Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Lactose, Vegan, Vegetarian

Prep Time 15

Total Time 15

Servings

Calories 123kcal

Author Christy Gurin

Equipment

1 Food processor with thin slicing blade (or a sharp knife and cutting board)
1 Measuring cups and spoons set
1 Chef knife
1 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

US Customary - Metric

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 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.
To prep ahead of time shred the cabbage, chop cilantro and make the dressing up to 48 hours in advance and just wait to toss it together until half hour before serving.

Nutrition