Mexican Coleslaw
Crunchy cabbage slaws with lime — Mexican Coleslaw, Cilantro Lime Slaw, and Curtido pickled cabbage — for taco night and anything off the grill.
★ side
sideCilantro Lime Slaw 💚
pairs amazing with fish tacos!!
Mallory KaneIngredients
- 14 oz bag Coleslaw Mix
- 1/4 cup Cilantro (chopped)
- 1/4 cup Red Onion (diced)
- 2 Limes (juiced)
- to taste Salt
- to taste Pepper
- 1 Jalapeño (chopped/optional for spice)
Instructions
- 1Add all ingredients to a medium size bowl. Mix well to incorporate ingredients. Taste test and add more salt and/or pepper if needed
- 2Refrigerate for at least an hour then enjoy 😋
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Open in Pepper →The Slaw That Makes Taco Night Work
A bowl of cold, crunchy cabbage does a lot of work at dinner. It cuts through rich meat, it stretches four tacos into six, and it comes together while something else is on the stove.
Cooks on Pepper reach for these when taco night rolls around, when there's grilled chicken or pork to serve, or when they need one more thing on the table that doesn't need the oven.
Every recipe here is cabbage and lime in some form: a creamy Mexican Coleslaw with mayonnaise and sour cream, a lighter Mexican Coleslaw with shredded carrots and red onion, a bright Cilantro Lime Slaw from a bag of mix, and Curtido, the pickled cabbage slaw you keep in the fridge.
Quick Tips
- 1
Shred the cabbage thin
Cut the head in quarters, core it, and slice about 1/8 inch thick so every bite stays crunchy instead of chewy.
- 2
Salt the cabbage first
Toss shredded cabbage with 1 teaspoon salt and let it sit 20 minutes, then squeeze out the water so the dressing doesn't turn soupy.
- 3
Soak the red onion
Cover thinly sliced red onion with cold water for 10 minutes to take the bite out before it goes in the bowl.
- 4
Dress it right before serving
Creamy slaw softens fast, so hold the mayonnaise and sour cream dressing until 15 minutes before dinner.
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