I love red cabbage to freshen up a lot of dishes; it’s great in tacos and on tostadas for instance. But Mexican Red Cabbage Slaw Mexican takes this idea to a whole new level. Just a little sweet with a hint of fire make this a perfect side for anything Mexican!
Best of all, Mexican Red Cabbage Slaw can be made just how you like it. If you are serving something fiery hot, tone down the amount of jalapeno so the slaw is cool and refreshing. If you’re serving something pretty mild add more. I think it’s perfect just like it is.
About Mexican Red Cabbage Slaw:
If you follow my site (and if you don’t, you can sign up for emails, there’s never any spam, or follow on facebook, twitter & Pinterest – now that was a shameless plug!) you know I love love love Mexican food. And Southwestern, & Mexican American. Not too long ago, I gathered up all my Mexican and related recipes into one post, Recipes for Cinco de Mayo or Anytime, if you’d like to check it out.
Mexican Red Cabbage Slaw is such a killer slaw, I just had to share out the recipe. I use it whenever I want something fresh and bright with my Mexican food. Sometimes, it’s just a side but I really love it with casual Mexican food “Street Food” like tacos or tostadas. It’s a great sub for any type of avocado salsa if you can’t wait for your avocados to ripen. Think of how good Mexican Red Cabbage Slaw would be with fish tacos, either freshly grilled or battered and fried!
Making Mexican Red Cabbage Slaw:
You can easily vary amounts and ingredients in your Mexican Red Cabbage Slaw. The recipe is very forgiving and though it’s great as is, it can also be used as a guide to make your own ultimate slaw. If you don’t have radishes, no problem. Maybe you’d like to add jicama, fantastic. If you don’t like cilantro, try parsley. And so on. No jalapeno? Try another pepper or use a few red pepper flakes.
The dressing, though, with both the lime and the orange and that hint of honey is fantastic! It can be whisked together in a small bowl as a simple vinegarette or all the ingredients, except the oil can be whirred in the blender, then the oil added to make a thicker emulsion. I tend to go the easy route because usually if I’m serving Mexican food, I’m already serving it with lots of sides and getting a lot of items out of the fridge. Cheese, Sour Cream, hot sauce and so on.
Mexican Red Cabbage Slaw tastes best if made about 30 minutes ahead and only gets better with more time in the fridge. After a day or two, the red cabbage in the slaw will color the other veggies, though. If you want to make it ahead, just prepare the veggies and the dressing separately and toss it all together a little before you plan to serve it so the flavors can meld together.
Saving Money on Mexican Red Cabbage Slaw:
Just about any cabbage slaw is cheap and easy to make, and good for you, too. A little red cabbage goes a long way, and while it keeps well (even after it’s been cut) you’ll need ideas to use up the rest. I hate to let cabbage languish away in the fridge! I’ve done it often enough times though that I know even if it is discolored on the outside leaves or the cut edges, that can be cut away to reveal fresh cabbage underneath.
Because I never use a whole head of cabbage for my Mexican Red Cabbage Slaw, I try to plan ahead and think of other uses for the rest of it. If I have something else in mind, I can just shred the whole head of cabbage & get the mess all done with at once.
Red cabbage is beautiful in my Vietnamese “Salad” Pork Larb and my most marvelous Mexican shredded chicken, Tinga de Pollo. or my Instant Pot Chicken Tinga. Red Cabbage is gorgeous, too, sprinkled in other cabbage slaw recipes. Here’s the link for my collection of Cabbage and Other Slaws. You might find some inspiration there.
Mexican Red Cabbage Slaw
- 1/4 to 1/2 head red cabbage, finely shredded
- A few radishes, thinly sliced
- 1 or 2 carrots, finely shredded or grated
- 1 jalapeno, minced or red pepper flakes, to taste, optional
- 1 orange, freshly squeezed
- 1 lime, zested and freshly squeezed
- 2 tablespoons chopped cilantro leaves
- 1/4 teaspoon cumin (more to taste, if desired)
- 1 tablespoon honey
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Mix cabbage, radishes, and carrot in a bowl. In a small bowl or jar add the rest of ingredients. Whisk or shake. Combine with cabbage mixture, toss.
Best refrigerated 30 minutes before serving. Taste and season with salt and pepper as desired.
- This dressing may support a bit more oil if desired.
- The dressing may be done in the blender, giving a thicker emulsion. Add in all the dressing ingredients except oil, blend, and with blender running, slowly add the oil.