A Taco’s Best Friend: Crisp & Refreshing Cabbage Slaw!
If you’re a fan of fish tacos, then you already know the perfect slaw can take your taco game to the next level. That’s where my red cabbage slaw comes in! This colorful slaw is made with shredded red cabbage, red onion, and a zesty dressing of lime juice, mayonnaise, and sour cream. Topped with scallions and fresh cilantro, it adds just the right amount of crunch to your tacos.
Also, it’s easy to make and can be prepped ahead of time. I’ve been loving it piled high onto flaky salmon tacos, but it’s also fantastic on burgers, sandwiches, pan-fried shrimp cakes, or even grilled chicken and fish.
If you enjoy this cabbage slaw for tacos, be sure to try my foolproof classic coleslaw next. It’s got a sweet and tangy flavor that is perfect with bbq, especially pulled pork!
Quick Ingredient Notes
Full quantities and ingredient list can be found in the recipe card below.
- Shredded red cabbage (also called purple cabbage): Finely shred the cabbage or buy pre-shredded. Green cabbage, savoy cabbage, and napa cabbage all work just fine.
- For a less intense onion flavor, omit the red onion and stick to scallions.
- Fresh lime juice is 100x better than store-bought — any fresh citrus will work (orange juice sounds delicious!).
- Mayonnaise and sour cream: Since posting this recipe, I’ve tested the sauce with Greek yogurt and it works great!
Quick Tips!
- Salt and drain the cabbage. This is the trick to keeping cabbage and coleslaw crispy hours, or days, later!
- Don’t skip refrigeration. Allowing the slaw to chill in the fridge for at least 30 minutes will give the flavors time to meld.
I’ve tested this recipe without salting the cabbage first, and it simply doesn’t hold up as well. Don’t make that mistake!
How To Shred Cabbage Like A Pro!
I’m a stickler for wanting cabbage to be evenly cut. You’ve got a couple of options to accomplish this:
- You can use a mandoline. Set the blade to about ⅛” thick, then carefully slice.
- Use a food processor. As long as the food processor has a shredding attachment, you can just pop quartered pieces of cabbage into the top piece, then press down with the food pro press while the motor is running.
- Cut by hand. This is my preferred method.
If cutting cabbage by hand, remove the outer layers, then cut off the root end. Next, slice the cabbage in half, directly through the stem. Cut each half into another half (so you’re left with quarters).
From here, make sure to cut out the stem completely. You do this by cutting on a diagonal, simply removing the stem. Place the quartered cabbage cut side down on a cutting board then thinly slice with a sharp knife.
How To Construct Perfect Fish Tacos
My idea of perfectly constructed fish tacos = flaky salmon tacos + sweet, savory pineapple salsa + this shredded cabbage recipe + a drizzle of creamy cilantro lime crema.
You can switch out the fish (cod, mahi mahi, or seared tuna are all great), the salsa, even the sauce — just make sure you’ve got the crunch from a slaw, and you’re golden.
You might also enjoy it as a topping for burgers or sandwiches. Try it on juicy turkey feta burgers or a crab cake sandwich with tartar sauce. Yum.
So the next time you’re craving a slaw (or simply have red cabbage leftover needing to be used up) give this recipe a try. And as always, please let me know what you think by leaving a review and ⭐️⭐️⭐️⭐️⭐️ rating below!
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Crunchy Red Cabbage Slaw (For Fish Tacos!)
Video
Equipment
Ingredients
- 2 cups shredded red cabbage pre-shredded is fine
- ½ small red onion thinly sliced into half moons
- 2 Tbsp mayonnaise
- 1 Tbsp sour cream
- 2 limes juiced, about 2-3 Tbsp
- 3 scallions thinly sliced, green and white parts
- ¼ cup cilantro finely chopped
Instructions
- Salt and drain the cabbage. Place 2 cups shredded cabbage in a large colander set over a sink or large bowl. Sprinkle with ½ tsp Kosher salt, then toss to thoroughly coat. Allow cabbage to drain for 10-15 minutes.
- Make the dressing. In a large mixing bowl, whisk together 2 Tbsp mayo, 1 Tbsp sour cream, and the juice of 2 limes.
- Toss, then chill. Transfer the drained cabbage to the large mixing bowl with the dressing, then add thinly sliced red onion, scallions, and ¼ cup fresh cilantro. Toss well, then refrigerate until needed, at least 30 minutes. Taste, adjust seasoning, then serve!
Notes
- Storage: Store leftovers in an airtight container in a fridge for 4-5 days. The slaw will be crunchiest on the first day.
Nutrition
Photography by Jo Harding.
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