I love red cabbage to freshen up a lot of dishes; it’s great in tacos and on tostadas for instance. But my 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 just about anything Mexican!
Best of all, Red Cabbage Slaw Mexican 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 to give the dish a little heat for those that want it. I think it’s perfect just as is but you can def tinker to your taste.
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, all along the right-hand sidebar – now that was a shameless plug!) you know I love love love me some Mexican food. And Southwestern. And Mexican American. If you’d like to see others, I gathered up all my Mexican and related recipes into one post, Recipes for Cinco de Mayo or Anytime.
Now that I’m done with the blatent self promotion, this Mexican Red Cabbage Slaw is such a killer slaw. Use it whenever you want something fresh and bright with your Mexican food. You can serve it as a side, but try it as a topping for tacos, tostadas, and so on and instantly turn your old standbys into casual Mexican “Street Food“. It’s a fabulous option on any fish tacos, grilled or battered and this is so much more budget-friendly than avocado salsas.
You can hardly go wrong using Red Cabbage Slaw Mexican to freshen up any casual Mexican dish! I’ll give you a little secret, too. While just about any Classic Cole-Slaw is good with pulled pork or brisket, a little of this Red Cabbage Slaw Mexican takes it to a whole new level. Just sayin.’ 🙂 The little bit of heat and the sweet, spicy citrusy dressing in Red Cabbage Slaw Mexican take just about anything to a whole new level.
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. I like to keep this simple.
Red Cabbage Slaw Mexican 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.
I try to plan ahead and think of other uses for the rest of the. 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 with my most marvelous Mexican shredded chicken, Tinga de Pollo. or my Instant Pot Chicken Tinga. I don’t have a recipe on my site, but you can braise red cabbage ina skillet, too. 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.Print
Mexican Red Cabbage Slaw
- Total Time: 20 minutes + 30 minute rest
- Yield: 4 to 6 servings 1x
- Category: Salads
- Cuisine: Mexican or Southwestern
- 1/4 to 1/2 small head red cabbage, finely shredded
- A few radishes, thinly sliced
- 1 or 2 carrots, finely shredded or grated
- 2 tablespoons chopped cilantro leaves
- 1 jalapeno, minced or red pepper flakes, to taste, optional
- 1 orange, freshly squeezed
- 1 lime, zested and freshly squeezed
- 1/4 teaspoon cumin (more to taste, if desired)
- 1 tablespoon honey, more if desired
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Mix cabbage, radishes, carrots and cilantro in a bowl. Set aside.
In a small bowl or jar add the minced jalapeno, orange juice, lime and zest, cumin, and honey. If using a bowl, whisk as the oil is slowly drizzled in. If using a jar, add the oil and shake together. Add salt and paper to taste. Taste and adjust any flavors.
Combine the dressing with the salad ingredients; best if refrigerated for at least 30 minutes before serving.
Note: 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 drizzle the oil.
Keywords: Cabbage, cabbage slaw, Carrots, Mexican or Southwestern, radish, Salad, Side, Slaw, Vegetable Side
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