Mexican Cabbage Slaw, also called Fish Taco Slaw, is a cool, tangy cabbage slaw with a Mexican-spiced apple cider vinaigrette that can be served as a side dish or on top of fish tacos, pulled pork sandwiches, or salads.
How Is Mexican Cabbage Slaw Different Than Cole Slaw?
This is definitely not your ordinary KFC coleslaw. There is no mayonnaise, but there is cabbage, carrots, red cabbage, cilantro, and broccoli slaw. The dressing, which is a Mexican vinaigrette has garlic, cumin, oregano, cilantro and lime.
Why You’ll Love This Mexican Cabbage Slaw Recipe!
- It is a tried and true recipe made successfully many times.
- It is delicious, light and refreshing and perfect for a summer bbq, a light summer lunch or dinner, or on fish tacos or pulled pork tacos or sandwiches.
- There is NO mayonnaise. It includes the recipe for a delicious apple cider vinaigrette.
- Included are instructions for making the slaw from scratch and for making the slaw using pre-packaged slaw mixes. It allows you to choose the method that is best for you.
How To Make Mexican Cabbage Slaw From Scratch
- Gather Your Ingredients
- 1/2 small head of green cabbage
- 1/2 small head of red cabbage
- 1/2 cup shredded carrots
- 1 /2 cup cilantro, shredded
- 1 recipe of apple cider vinaigrette (see below)
Shortcut Method For Making Mexican Cabbage Slaw
This method uses prepackaged slaw mixes to save time.
- In a large bowl combine the following ingredients.
- 1 bag Coleslaw Mix
- 1 bag broccoli slaw mix (optional)
- 1/2 Head of red cabbage
- 1/4 cup shredded Carrots
Variations Of Mexican Cabbage Slaw?
- Add jalapeños to the slaw for a spicy variation.
- Add Pico De Gallo or Mango Pico De Gallo Salsa to the slaw for a spicy version with more flavors.
- Use Chipotle Mayonnaise for the dressing instead of the Apple Cider Vinaigrette.
How Do I Make Apple Cider Vinaigrette?
Mix together the following ingredients into a large bowl.
- 1/4 cup olive oil
- 2 Tablespoons Apple Cider Vinegar
- 2 Tablespoons lime juice
- 1/4 cup honey
- 1 teaspoon cumin
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon garlic powder
Can I Make Mexican Cabbage Slaw Ahead of Time?
- Yes. I recommend that the Mexican Cabbage Slaw be made ahead, maybe the day before and let it sit, covered, in the refrigerator overnight to let all the flavors fully develop. It is typically more flavorful the next day.
Can I Use Broccoli Slaw Instead of Cabbage Slaw?
- Yes! I like to combine both cabbage and broccoli slaw to get a crunchier texture for the slaw. However, it is a matter of preference.
Can I Freeze Mexican Cabbage Slaw?
- Yes, it is possible to freeze slaw. If you do so, I recommend freezing the slaw WITHOUT the dressing. Then after thawing out the slaw in the refrigerator overnight, add the dressing. But what if you already added the vinaigrette? Yes, you can still freeze the slaw because this recipe does NOT contain mayonnaise and you can freeze it. If you use a mayonnaise-based dressing instead of this vinaigrette then I do NOT recommend freezing the slaw because the mayonnaise will separate.
What Can I Serve With Mexican Cabbage Slaw?
- Albondigas Soup – A Mexican Meatball Soup.
- Mexican Beef and Rice Casserole – A whole meal in a skillet.
- Lime Chicken Tacos – Top the tacos with this Mexican Cabbage Slaw.
- Fish Tacos – Be sure to sign up for our email subscription so you will be notified when this recipe is published.
- Strawberry Margarita Pie – A no-bake frozen Strawberry pie that puts a delicious finishing touch on your Mexican meal.
Other Mexican Side Dishes
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Mexican Cabbage Slaw, also called Fish Taco Slaw, is a cool, tangy cabbage slaw with a Mexican-spiced apple cider vinaigrette that can be served as a side dish or on top of fish tacos, pulled pork sandwiches, or salads.
- 1 (14-ounce) bag Coleslaw mix
- 1 (14-ounce) bag broccoli slaw mix
- 1/4 head red cabbage, thinly sliced
- 1/4 cup shredded carrots
- 1/4 cup chopped cilantro
- 1/2 head green cabbage, thinly sliced
- 1/2 head red cabbage, thinly sliced
- 1/2 cup shredded carrots
- 1/2 cup chopped cilantro
- 2 each jalapenos, seeded and diced
- 1/2 cup pico de gallo
- 1/4 cup olive oil
- 2 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Lime Juice
- 1/4 cup honey
- 1/2 teaspoon cumin
- 1/4 teaspoon Mexican oregano
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
In a large bowl, stir together all ingredients under the shortcut Method.
Pour apple cider vinaigrette over the Mexican Cabbage Slaw and stir until all slaw is evenly coated.
Add optional ingredients if you like.
Refrigerate for several hours (or overnight) until ready to serve.
In a large bowl, stir together all ingredients under the From Scratch Method.
Pour apple cider vinaigrette over the Mexican Cabbage Slaw and stir until all slaw is evenly coated.
Add optional ingredients if you like.
Refrigerate for several hours (or overnight) until ready to serve.
Pour all ingredients into a bowl and stir. Set aside until ready to pour over slaw.
NOTE 1: The shortcut method saves time on prepping the slaw. It saves time, slicing and chopping.
NOTE 2: Optional ingredients are not required for this recipe.
NOTE 3: The longer the prepared Mexican Cabbage Slaw sits in the refrigerator, the more the flavors fully develop. It is a great dish to prepare the night before.
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