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Red Cabbage Slaw Mexican

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!

Red Cabbage Slaw Mexican
Red Cabbage Slaw 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 like it is but I do tinker now and then.

About Red Cabbage Slaw Mexican:

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 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 and of course the bonus is that cabbage is much cheaper than avocados, anyway. Not that I’m dissin’ the avocado, though! Think of how good Mexican Red Cabbage Slaw would be with fish tacos, either freshly grilled or battered and fried!

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 them 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 while new level.

Making Red Cabbage Slaw Mexican:

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.

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.

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Saving Money on Red Cabbage Slaw Mexican:

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 with 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

  • Servings: 4-6
  • Difficulty: easy
  • Print
  • 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 for at least 30 minutes before serving. Taste and season with salt and pepper as desired.

Note:

  • 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.

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Mexican Red Cabbage Slaw is so fresh and gorgeous you'll want to serve it all the time with your tacos, tostadas or as a side. Easy to make, Inexpensive and keeps well. #MexicanRedCabbageSlaw

16 Comments on “Red Cabbage Slaw Mexican

  1. This was very good! I like this recipe because it calls for ingredients I usually have on hand. I didn’t put a jalapeño pepper in the slaw because my husband doesn’t like spicy foods, but I think a little bit of heat would improve it.

    • Hi Giselle, and thanks for checking back. I do love using every day ingredients and putting just a little twist on them. I’m glad you liked it! Not liking spicy food, huh. Maybe you can sneak it in a bit at a time!!

  2. This looks so beautiful. I can practically feel the crunch between my teeth. I’ve edited my shopping list and this is happening tomorrow. 🙂

    • Sometimes, when I make things, I wonder “What would Meta think!” I wonder if red cabbage was available way back when.

      hemcfeely authors two blogs, one about vintage cookbooks and the other a blog featuring recipes from Meta Given’s cookbooks! Meta was a prolific researcher, writer, home-economist, nutritionist and cookbook author. I have several of Meta’s recipes on my blog, but hemcfeely takes things one step further.

      She picks a menu and a day and features every recipe on that day’s menu from breakfast to dinner. Check her out!

      http://metasmeals.com/2014/10/04/sunday-october-5th/comment-page-1/#comment-187

      • Thanks! 🙂 By the way, the slaw was amazing! I followed your recipe, but did add half an apple since I had it leftover.

        • I’m glad you liked it! I think the apple was inspired! I’m going to try it next time I make this, and it was so nice of you to check back with some feedback! It made my day!

  3. Hey there! First of all, love the “new look”. What a nice and clean looking theme. Funny you should post cole slaw. I got up early today and found myself in the kitchen making cole slaw! Coleslaw for breakfast? Weird I know. But I found a 1/2 head of cabbage in the refrigerator and it sparked my craving for cole slaw. Love your recipe with lime, cumin and jalapeño. I’ll have to make this one. It would be wonderful with fish tacos.

    • Thanks much – I’m still thinking about a header of some sort because it may be just a little too plain. You’ll probably see some experimenting in the next few weeks.

      Sometimes I think if we let our bodies tell us what we want (what looks good) and we’re not too far gone in the cycle of box mixes and fast food, we just KNOW what we need. Seems like you needed cole-slaw!

      I eat vegetables for breakfast all the time…especially what’s left over from the night before, my green smoothies, and…this one is strange…gazpacho! I usually make big batches through the summer and it’s one of my favorite breakfast things! Weird, I know!

      • Not weird at all! I would totally eat gazpacho for breakfast. I laid in bed this morning (still dark outside) and couldn’t quit thinking about what I wanted for lunch. (weird) I got up and before I started the kettle for coffee I was wrapping beets in tin foil and preheating the oven. Eventually we ended up having dinner for breakfast! Stovetop chicken with tomatoes, lemon, dill and feta, cole slaw and roasted beets. Ok, now you can call me weird! Ha!

        • lol! you’ve taken it to a new level for sure! I would gladly eat that meal for breakfast, lunch or dinner!

          Hmmm…is there something you need to share? Cravings for pickles and ice-cream, perhaps??

    • Thanks much! While some people wax on about squashes every fall, I think cabbage and other members of the brasscia family signal the change of seasons.

    • Wow, thanks, Mum! And this slaw was particularly photogenic all on its own! I hafta admit, I take some pretty bad photos, but I do like to *think^ I’m getting better. I hope so, anyway!

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