mexican slaw recipe
The Best mexican slaw recipe
What I love most about Mexican slaw is how versatile it is. It doesn’t take long to prep, and the flavors stay vibrant whether you serve it cold or at room temperature. My kids used to complain about salads, but this one? They’d eat it straight off the plate. The crunch is satisfying, the acidity cuts through any greasiness, and it’s packed with fiber and vitamins—cabbage is one of those veggies that keeps you feeling full without weighing you down. Plus, it’s a great way to sneak in more produce if you’re trying to eat healthier, but it doesn’t feel like a chore. Whether you’re hosting a dinner party or just need a quick meal that feels special, this slaw is a no-fuss winner. My husband even says it’s one of his go-to sides when he’s cooking for the family—simple, tasty, and always a hit.
Mexican Slaw with Lime Crema
A refreshing and zesty slaw made with shredded cabbage, carrots, and a tangy lime crema dressing. Perfect for adding a crunchy, flavorful element to tacos, burritos, or as a standalone side dish.
🥘Ingredients
- 1 large head green cabbage (about 2 lbs), thinly shredded
- 1 large red cabbage (about 1 lb), thinly shredded
- 1 large carrot, julienned or grated
- 1 small red onion, thinly sliced
- 1 bell pepper (any color), thinly sliced
- ½ cup chopped fresh cilantro
- ½ cup chopped fresh parsley
- 2 tbsp lime juice
- 2 tbsp olive oil
- ½ tsp ground cumin
- ½ tsp smoked paprika
- Salt and black pepper to taste
- ½ cup sour cream or Greek yogurt
- ¼ cup mayonnaise
- 2 tbsp lime juice
- 2 tbsp chopped fresh cilantro
- 1 small garlic clove, minced
- ½ tsp salt
- ¼ tsp black pepper
👨🍳Directions
-
1
In a large mixing bowl, combine shredded green cabbage, red cabbage, carrot, red onion, and bell pepper. -
2
In a separate small bowl, whisk together sour cream, mayonnaise, lime juice, cilantro, garlic, salt, and pepper to make the lime crema. -
3
Drizzle the lime crema over the slaw and gently toss to coat evenly. Let it sit for 5–10 minutes to allow flavors to meld. -
4
Gently fold in fresh cilantro and parsley just before serving to keep them bright and fresh.
🔧Equipment
- Large mixing bowl
- Cutting board
- Sharp knife
- Mandoline slicer (optional)
- Small bowl for crema
- Whisk or fork
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra crunch, add diced avocado or diced white onion.
- Adjust lime juice to taste—more for tanginess, less for creaminess.
- Store slaw in an airtight container in the fridge for up to 3 days.
- Use this slaw as a topping for tacos, quesadillas, or grilled meats.
Variations
- Add diced mango or pineapple for a tropical twist.
- Swap sour cream for crème fraîche or Greek yogurt for a lighter option.
Watch Video Of How Mexican Slaw with Lime Crema Works
❓ Frequently Asked Questions About Mexican Slaw with Lime Crema
1. What is the best type of cabbage to use for Mexican slaw?
The best cabbage for Mexican slaw is green cabbage (shredded finely). It holds its shape well and has a slightly crisp texture. You can also use a mix of green and red cabbage for added color and a slight tanginess. Avoid pre-shredded cabbage with added oils or seasonings, as they can make the slaw too greasy or bland.
2. Can I use other vegetables besides cabbage in this recipe?
Yes! Mexican slaw is versatile, and you can add other crisp veggies like shredded carrots, bell peppers (red or green), jicama, radishes, or even corn kernels for extra texture and flavor. Just be mindful of balancing sweetness (carrots, corn) with acidity (lime juice or vinegar).
3. How long can I keep Mexican slaw in the fridge?
Mexican slaw stays fresh for 3–4 days in an airtight container in the fridge. The longer it sits, the more the cabbage may soften, so it’s best consumed within that timeframe. If you notice a slight loss of crispness, you can toss it with a little more lime juice or olive oil to revive it.
4. What’s the secret to making the dressing taste authentic?
The key is a balanced blend of lime juice, vinegar, and a touch of heat. Start with 1–2 tablespoons of lime juice per cup of cabbage, then add 1–2 tablespoons of apple cider vinegar or white vinegar. For extra tang, mix in 1–2 teaspoons of hot sauce (like Cholula or Tabasco) or a pinch of cayenne pepper. A small amount of olive oil (1–2 tablespoons) helps emulsify the dressing without making it too greasy.
5. Can I make this slaw ahead of time and still keep it crisp?
Yes! You can prep the cabbage and veggies a day ahead, store them separately in containers, and toss them together just before serving. To keep them extra crisp, drain excess liquid from the cabbage before mixing. If you add dressing first, it may soften faster, so it’s best to combine everything just before eating.
