Crunchy Red Cabbage Slaw (For Fish Tacos!)
Looking for a delicious slaw recipe for your fish tacos? Try my Red Cabbage Slaw with onion, fresh lime juice, mayonnaise, sour cream, scallions, and cilantro. Perfectly crunchy and bursting with flavor. Versatile enough for all your favorite tacos, burgers, and sandwiches! Gluten-free.
Servings: 8 servings
Calories: 28kcal
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 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
Serving: 0.33cup | Calories: 28kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 37mg | Potassium: 99mg | Fiber: 1g | Sugar: 2g | Vitamin A: 347IU | Vitamin C: 19mg | Calcium: 22mg | Iron: 0.4mg
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