Glass bowl of Mexican Cabbage Slaw with Red Cabbage and carrots sitting on top of old gray barn wood table.
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Mexican Cabbage Slaw

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.
Course Side Dishes
Cuisine American, Mexican
Keyword Cabbage Slaw, Fish Taco Slaw, Mexican Cabbage Slaw
Prep Time 15 minutes
Cook Time 0 minutes
Marinating Time 3 hours
Total Time 3 hours 15 minutes
Servings 8
Calories 103kcal
Author Michele @ Flavor Mosaic

Ingredients

Shortcut Method For Slaw

  • 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

From Scratch Method For Slaw

  • 1/2 head green cabbage, thinly sliced
  • 1/2 head red cabbage, thinly sliced
  • 1/2 cup shredded carrots
  • 1/2 cup chopped cilantro

Optional Ingredients For Slaw

  • 2 each jalapenos, seeded and diced
  • 1/2 cup pico de gallo

Apple Cider Vinaigrette

  • 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

Instructions

To Make The Slaw (Shortcut Method)

  • 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.

To Make The Slaw (From Scratch Method)

  • 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.

To Make The Apple Cider Vinaigrette

  • Pour all ingredients into a bowl and stir. Set aside until ready to pour over slaw.

Notes

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.
 

Nutrition

Calories: 103kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 104mg | Potassium: 24mg | Fiber: 1g | Sugar: 10g | Vitamin A: 835IU | Vitamin C: 3mg | Calcium: 1mg | Iron: 0.2mg