Ingredients
1 small head Green Cabbage (about 3 cups shredded)
1/2 small head Red Cabbage (about 1 cup shredded)
2 medium Carrots, shredded
1/4 cup Red Onion, finely diced
1/2 cup Fresh Cilantro, chopped
1/4 cup Lime Juice (from 2–3 limes)
2 tablespoons Olive Oil
1 teaspoon Honey or Maple Syrup (optional, for sweetness)
1/2 teaspoon ground Cumi
1/4 teaspoon ground Chili Powder
1/2 teaspoon Salt (or to taste)
1/4 teaspoon Black Pepper (or to taste)
1 small Jalapeño, finely minced (optional, for heat)
Instructions
- Prepare the Vegetables: Start by washing all your produce thoroughly. Remove any tough outer leaves from the cabbage. Using a sharp knife or a mandoline, thinly slice both the green and red cabbage. Aim for consistent, fine shreds. Shred the carrots using a box grater or food processor. Finely dice the red onion and mince the jalapeño (if using). Roughly chop the fresh cilantro. Place all the prepared vegetables in a large mixing bowl
- Whisk the Dressing: In a separate small bowl, combine the lime juice, olive oil, honey (or maple syrup), ground cumin, chili powder, salt, and black pepper. Whisk these ingredients together vigorously until well combined and the honey has dissolved. Taste the dressing and adjust seasonings as needed; you might want a little more salt, pepper, or a touch more lime for extra zing. This zesty dressing is crucial for the perfect Mexican cabbage slaw
- Combine and Toss: Pour the prepared dressing over the shredded vegetables in the large mixing bowl. Using tongs or your clean hands, gently toss all the ingredients together. Ensure the dressing evenly coats every piece of cabbage and carrot. You want that vibrant flavor to permeate every bite of this delicious Mexican slaw
- Marinate (Optional but Recommended): For the best flavor, cover the bowl and refrigerate the Mexican cabbage slaw for at least 15-30 minutes before serving. This allows the flavors to meld beautifully and slightly softens the cabbage, enhancing its texture. A short chill time makes a big difference in the overall taste of this vibrant cabbage slaw
- Serve: Give the slaw another quick toss before serving. Garnish with a little extra fresh cilantro, if desired. Enjoy this easy, refreshing Mexican cabbage slaw as a side dish or topping!
Notes
For the best texture, aim for very thin, consistent shreds of cabbage. A mandoline slicer is recommended for quick and effortless results.
Always use freshly squeezed lime juice for a bright, zesty tang; bottled lime juice does not compare.
While you can eat it immediately, chilling the slaw for at least 15-30 minutes (or up to an hour) allows the flavors to meld and the cabbage to soften slightly, enhancing the overall taste and texture.
Taste your dressing before adding it to the vegetables, and then taste the entire slaw before serving to adjust seasonings to your personal preference.
For an added layer of flavor, consider lightly toasting ground cumin in a dry pan for 30 seconds before adding it to the dressing.
Store leftover Mexican cabbage slaw in an airtight container in the refrigerator for up to 3-4 days. The cabbage will soften over time, which is normal.
Reheating is generally not recommended; this slaw is best served chilled or at room temperature.
To refresh leftovers, drain any excess liquid and add a fresh squeeze of lime juice and a sprinkle of fresh cilantro.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 85 kcal
- Sugar: 4g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg