A Taco’s Best Friend: Crisp & Refreshing Cabbage Slaw!
If you’ve ever bitten into a fish taco and thought, something’s missing—it’s this. My red cabbage slaw is crisp, cool, and citrusy, with shredded purple cabbage tossed in a creamy lime dressing that’s equal parts tangy and rich. Every forkful snaps. It’s one of those crunchy, restaurant-worthy side dishes that quietly steals the show. And it comes together in about 10 minutes of hands-on time. 🙌🏻
I’ve been piling it high onto tender, flaky baked salmon tacos all summer, but it’s just as good tucked into burgers and sandwiches, or spooned over juicy chicken hot off the grill. The lime juice keeps it bright, the mayo and sour cream keep it luscious, and a quick chef’s trick (more on that below!) keeps it crunchy for days, not hours.
Best part? It’s naturally gluten-free and made entirely ahead of time, so taco night stays stress-free.
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 it yourself or buy pre-shredded. Green cabbage, savoy cabbage, and napa cabbage all work just fine. You can even use coleslaw mix!
- Red onion: For a mellower bite, skip it and lean on the scallions alone.
- Fresh lime juice is 100x better than bottled — and honestly, any fresh citrus works (orange juice sounds delicious!).
- Mayonnaise and sour cream: Since first posting this recipe, I’ve tested the dressing with Greek yogurt and it works great!
- Kosher salt: Essential — it’s what draws moisture out of the cabbage so the slaw stays crisp.
Quick Tips!
- Salt and drain the cabbage. Tossing the shred with Kosher salt and letting them drain for 10-15 minutes pulls out excess water before it can dilute your dressing. This is the restaurant trick that keeps slaw crunchy for hours — even days later.
- Don’t skip the chill. At least 30 minutes in the fridge let’s the flavors 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!
Make Ahead & Storage
Red cabbage slaw is a meal-prepper’s dream. Make it up to a day ahead — the flavors only improve! — and store leftovers in an airtight container in the fridge for 4–5 days. It’s crunchiest on day one, but thanks to the salting step, it holds its snap far longer than most slaws.
How To Shred Cabbage Like A Pro!
I’m a stickler for evenly cut cabbage. It makes for a prettier slaw and a better texture in every bite. You’ve got three options.
- Use a mandoline. Set the blade to about ⅛” thick, then carefully slice.
- Use a food processor. With a shredding attachment, quartered cabbage pieces shred in seconds.
- Cut by hand. My preferred method!
If cutting cabbage by hand: remove the outer layers, then trim off the root end. Slice the cabbage in half through the stem, then quarter it. Cut out the core completely by slicing on a diagonal. Lay each quarter cut side down, then thinly slice with a sharp knife.
How To Build The Perfect Fish Taco
My blueprint for taco night perfection: warm tortillas + flaky, spice-rubbed salmon + sweet-savory pineapple salsa + this crunchy slaw + a generous drizzle of cool, creamy cilantro lime crema.
Swap in whatever fish you love — charred, Baja-style grilled fish tacos with cod or mahi mahi are a favorite around here — just don’t skip the slaw. That crunch is non-negotiable.
Beyond tacos, try it piled onto sweet-and-smoky pulled pork sliders at your next cookout, or tucked into a golden, crispy crab cake sandwich. Yum.
So the next time you’re craving crunch (or have half a head of red cabbage staring at you from the crisper drawer), give this recipe a try. If you make it, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and review below — it takes 10 seconds and truly helps us keep sharing free recipes!
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Crunchy Red Cabbage Slaw (For Fish Tacos!)
Video
Equipment
Ingredients
- 2 cups shredded red cabbage, pre-shredded is fine
- ½ tsp kosher salt
- 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 two 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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