Mexican Red Cabbage Slaw

Mexican Red Cabbage Slaw

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  • 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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