Name: Mexican Taco Slaw
Prep time: 15 min
Total time: 15 min
Ingredients: 2 cups red cabbage (finely shredded); 1 cup green cabbage (finely shredded); 1/2 cup peeled and julienned carrots; 2 green onions (thinly sliced (green parts only)); 1/2 cup cilantro (roughly chopped); 1-2 serrano chiles (stemmed and minced (optional)); 1/4 cup radish (sliced (optional)); 1/2 cup mayo; 2 tablespoons fresh lime juice; 2 teaspoons apple cider vinegar; 1/2 teaspoons sea salt or kosher; 2 teaspoons sugar; 1/4 teaspoon ground cumin

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This quick cabbage slaw is the taco’s best buddy, jazzing up your taco game or adding a zesty kick to any Mexican meal! Whipping up this quick cabbage slaw will take your taste buds on a flavorful journey. With its crunchy texture and vibrant colors, it’s the perfect companion to your favorite tacos.

Crunchy, colorful, and creamy slaw! It’s a great all-around slaw recipe with a touch of sweetness, some tanginess from freshly squeezed lime juice, and crunch from shredded cabbage and carrots.

This taco slaw is the perfect complement to seafood, carnitas, and barbacoa tacos. The simple combination of fresh coleslaw ingredients (red or green cabbage, green onions, carrots, and cilantro) is combined with a dressing that takes less than one minute to make.

Ingredients in Taco Slaw

Vegetables: Cabbage red or green, cilantro, green onions, serrano pepper (optional), and carrots are the colorful base for taco slaw.

Dressing: Mayonnaise, lime juice, and apple cider vinegar add the creaminess to the slaw.

Seasoning: Salt, sugar, and cumin finish the slaw with flavor.

Make This Mexican Taco Slaw in Less Than 15 Minutes

Use a mandoline slicer (optional) to thinly slice the cabbage and carrots.

Place one-quarter of the cabbage on top of the mandoline slicer and then use your blade guard to push it through the blade, until you shred the entire thing. This takes only a few minutes to slice the cabbage and carrots. If you don’t have a mandoline slicer, thinly slice cabbage with a knife, and use the largest hole in the box grater for carrots.
Slice green onion and use only the “green part” and roughly chop cilantro. You can use more or less cilantro according to your preference. Serrano chile peppers are an option to add some spunk to your taco slaw, just mince your pepper.
Mix mayo, lime juice, vinegar, and seasonings in a small bowl.
In a medium-sized bowl, mix the cabbage mixture with the dressing. Refrigerate until ready for use.
Taco slaw will be good for up to 2 days in the fridge in a covered storage container.

Variations of Mexican Taco Slaw

Adjustments can be made to taco slaw according to your preference.

Greek yogurt can replace mayonnaise.
Mexican oregano 1/4 tsp will add more flavor to the slaw
Add tidbits of pineapple for a side salad
Taco slaw can be all red cabbage or all green
Red onions can replace green onions
Avocado chunks, pineapple bits, or apple bits can be added

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