Introduction
Oh, I remember the first time I tried this taco slaw. It was at a backyard BBQ, and everyone was raving about the side dishes. Then I took a bite of this vibrant, zesty slaw, and it was pure magic! It’s become my absolute go-to whenever I need a quick, fresh, and incredibly flavorful addition to any meal. Seriously, it’s so simple, you’ll wonder where it’s been all your life. Perfect for weeknights, potlucks, or just when you’re craving something bright and delicious.
Why You’ll Love This Recipe
- Fast: Ready in under 20 minutes, plus chilling time.
- Easy: Minimal chopping and a super simple dressing.
- Giftable: Wonderful to bring to parties or share with neighbors.
- Crowd-pleasing: Everyone from picky eaters to foodies devours this!
Ingredients
Gathering these ingredients is a breeze, and you probably have most of them in your pantry and fridge right now!
- 6 cups tightly packed green cabbage: This is our crunchy, fresh base. Buying pre-shredded slaw mix can save you even more time, but shredding it yourself gives you the best texture.
- 1 cup green onion: Also known as scallions, these add a mild oniony bite and beautiful color.
- 1/2 cup fresh cilantro, leaves: The star of the show for that fresh, herbaceous flavor that pairs so well with Mexican-inspired dishes. Don’t skip the leaves!
- 2 tsp lime zest: This is where the magic happens! Zesting the lime before juicing packs a serious punch of bright, aromatic lime flavor.
- 1 tbsp lime juice: For that essential tangy kick that balances everything out.
- 2 tbsp mayonnaise: Our creamy binder. It adds richness without being too heavy.
- 1/2 cup sour cream: Adds a lovely tang and extra creaminess.
- 1/2 tsp salt: To enhance all the flavors.
How to Make It
Alright, let’s get this show on the road! It’s as easy as chop, mix, and chill.
- Prep your veggies: First things first, let’s get our fresh ingredients ready. You’ll want to thinly slice your green cabbage. If you’re not using a pre-shredded mix, aim for nice, thin shreds. Then, thinly slice your green onions, making sure to get both the white and green parts. Finally, finely chop your fresh cilantro leaves. The finer you chop it, the more evenly the flavor will distribute.
- Combine the crunch: Grab a nice, big bowl. Add your shredded cabbage, sliced green onions, chopped cilantro, and that glorious lime zest. Give it a gentle toss to combine all these lovely fresh ingredients.
- Whip up the dressing: In a separate, smaller bowl, it’s time to make our creamy, zesty dressing. Whisk together the lime juice, mayonnaise, sour cream, and salt. Keep whisking until it’s wonderfully smooth and well combined. Taste it now – does it need a pinch more salt? You’re the boss!
- Dress and toss: Pour that delicious dressing right over your cabbage mixture. Now, using two big spoons or your clean hands (my favorite way!), gently toss everything together until every single bit of the slaw is beautifully coated in the dressing.
- Chill out: This is the secret to making the flavors really sing! Cover the bowl and pop it in the refrigerator for at least 15 minutes. This short chilling time allows all those wonderful flavors to meld together and the cabbage to soften just slightly, making it even more delicious.
Substitutions & Additions
This slaw is fantastic as is, but don’t be afraid to play around and make it your own! It’s such a forgiving recipe.
- For a lighter slaw: Swap out some or all of the mayonnaise and sour cream for plain Greek yogurt. It adds a similar tang and creaminess with a bit less fat.
- Add some heat: Dice up a jalapeño or a serrano pepper and toss it in with the veggies. A pinch of red pepper flakes in the dressing also works wonders.
- More veggies! Feel free to add some shredded carrots for extra color and sweetness, or a bit of finely diced red onion for a stronger onion flavor.
- Spice it up: A teaspoon of chili powder or a pinch of cumin in the dressing can give it a subtle Mexican flair.
Tips for Success
A few little tricks can make this taco slaw absolutely perfect every time.
- Don’t over-dress: Start with the amount of dressing called for, and if it seems like it needs a touch more, add it gradually. You want the slaw to be coated, not swimming.
- Shredding size matters: If you’re shredding your own cabbage, aim for consistent, thin shreds. This helps everything mix together nicely and ensures a tender texture.
- Lime zest is key: Seriously, don’t skip the zest! It’s where so much of that bright, fresh aroma and flavor comes from.
- Prep ahead: You can shred the cabbage and chop the green onions and cilantro a day in advance and store them in separate airtight containers in the fridge. Make the dressing ahead of time too! Just toss everything together right before chilling for serving.
How to Store It
Leftovers are the best! This slaw stays wonderfully fresh in the fridge.
Store any leftover taco slaw in an airtight container in the refrigerator. It’s usually best enjoyed within 2-3 days. The longer it sits, the softer the cabbage will become, so it has a slightly different texture after a day or two, but it’s still delicious!
FAQs
Can I make this slaw ahead of time?
Yes! You can chop all your veggies and make the dressing a day in advance. Store them separately in the fridge and then combine and toss with the dressing about 15-30 minutes before you plan to serve it.
What is the best way to shred cabbage for slaw?
You can use a sharp knife and a cutting board, a mandoline slicer (carefully!), or the shredding disc on a food processor. The goal is thin, uniform shreds for the best texture.
Does this slaw go well with tacos?
Absolutely! It’s called Taco Slaw for a reason! It’s the perfect topping for any kind of taco, from ground beef to fish or chicken.
Can I use a different type of cabbage?
Green cabbage is traditional and works beautifully. You could also try a mix of green and red cabbage for a pop of color, or even Napa cabbage for a slightly milder crunch.
Taco Slaw
Equipment
- Knife For chopping vegetables.
- Cutting board
- Large bowl For mixing ingredients.
- Small bowl For preparing the dressing.
- Whisk For combining dressing ingredients.
- Measuring Cups
- Measuring spoons
- Airtight container For chilling and storing leftovers.
Ingredients
Slaw Ingredients
- 6 cups green cabbage, tightly packed Shredded
- 1 cup green onion Thinly sliced
- 0.5 cup fresh cilantro, leaves Finely chopped
- 2 tsp lime zest
Dressing Ingredients
- 1 tbsp lime juice
- 2 tbsp mayonnaise
- 0.5 cup sour cream
- 0.5 tsp salt
Instructions
- Prep your veggies: First things first, let’s get our fresh ingredients ready. You’ll want to thinly slice your green cabbage. If you’re not using a pre-shredded mix, aim for nice, thin shreds. Then, thinly slice your green onions, making sure to get both the white and green parts. Finally, finely chop your fresh cilantro leaves. The finer you chop it, the more evenly the flavor will distribute.6 cups green cabbage, tightly packed
- Combine the crunch: Grab a nice, big bowl. Add your shredded cabbage, sliced green onions, chopped cilantro, and that glorious lime zest. Give it a gentle toss to combine all these lovely fresh ingredients.6 cups green cabbage, tightly packed
- Whip up the dressing: In a separate, smaller bowl, it’s time to make our creamy, zesty dressing. Whisk together the lime juice, mayonnaise, sour cream, and salt. Keep whisking until it’s wonderfully smooth and well combined. Taste it now – does it need a pinch more salt? You’re the boss!6 cups green cabbage, tightly packed
- Dress and toss: Pour that delicious dressing right over your cabbage mixture. Now, using two big spoons or your clean hands (my favorite way!), gently toss everything together until every single bit of the slaw is beautifully coated in the dressing.6 cups green cabbage, tightly packed
- Chill out: This is the secret to making the flavors really sing! Cover the bowl and pop it in the refrigerator for at least 15 minutes. This short chilling time allows all those wonderful flavors to meld together and the cabbage to soften just slightly, making it even more delicious.