mexican cabbage salad recipe

Written BySheba G Updated On
mexican cabbage salad recipe
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The Best mexican cabbage salad recipe

I’m so excited to share this Mexican cabbage salad recipe with you all. This salad has been a staple in our household for years, and it’s a perfect addition to any meal. I love how the crunchy cabbage and tangy dressing come together to create a delicious and healthy side dish that everyone will enjoy.

My kids always ask for seconds, and it’s a great way to get them to eat more vegetables. Plus, it’s incredibly easy to make and can be prepared in just a few minutes. I like to serve it as a side dish at family gatherings, barbecues, or even just as a quick lunch.

The best part is that it’s customizable to your taste preferences – feel free to add some heat with jalapenos or go for a milder flavor with less chili powder. Either way, this salad is sure to please! One of the things I appreciate most about this recipe is how versatile it is.

You can use either green or red cabbage, and the dressing is simple yet flavorful. It’s also great for meal prep – simply prepare the ingredients ahead of time and assemble the salad just before serving. This Mexican cabbage salad recipe has become a favorite in our household because of its simplicity and delicious flavor.

It’s perfect for any occasion, whether you’re looking for a quick weeknight dinner or want something impressive for a special event.

Mexican Cabbage Salad

Mexican Cabbage Salad

4.8 from 1757 votes

A refreshing and crunchy Mexican Cabbage Salad, perfect as a side dish or a light meal. It combines the crispness of cabbage with a zesty lime dressing and a variety of colorful vegetables.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time15 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Salad

1 small head of green cabbage, thinly shredded
1 small head of purple cabbage, thinly shredded
1 large carrot, peeled and grated
1 small red onion, finely chopped
1 cup fresh cilantro, chopped
1 jalapeño, seeded and finely chopped

For the Dressing

1/2 cup fresh lime juice
2 tbsp olive oil
1 tsp ground cumin
1 tsp honey
1 tsp salt
1/2 tsp black pepper

👨‍🍳Directions

1In a large mixing bowl, combine the shredded green cabbage, shredded purple cabbage, grated carrot, finely chopped red onion, chopped cilantro, and finely chopped jalapeño.
2Mix well to ensure all ingredients are evenly distributed.
3The bowl should be filled with a vibrant mix of colors and textures.
4In a separate small bowl, whisk together the lime juice, olive oil, ground cumin, honey, salt, and black pepper until the mixture is smooth and well combined.
5The dressing should have a tangy and slightly sweet aroma.
6Pour the dressing over the cabbage mixture.
7Toss gently to coat all the vegetables evenly.
8Ensure that the dressing is well distributed and the salad is evenly coated.
9Cover the bowl with plastic wrap and refrigerate for at least 10 minutes.
10This allows the flavors to meld together and the cabbage to soften slightly.
11The salad will be slightly cooler to the touch and the flavors will be more pronounced.
12Remove the salad from the refrigerator and give it a final toss.
13Taste and adjust the seasoning if necessary.
14Serve chilled, garnished with additional cilantro if desired.
15The salad should be crisp, refreshing, and bursting with flavor.

🔧Equipment

Large mixing bowl
Cutting board
Sharp knife
Grate

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 1200mg🌾Total Carbs: 50g🥦Dietary Fiber: 12g🍬Sugars: 10g🥩Protein: 5g

📝Notes

Tips: For a spicier salad, leave some seeds in the jalapeño. You can also add other vegetables like bell peppers or corn for added crunch and flavor.

Watch Video Of How Mexican Cabbage Salad Works

This Mexican cabbage salad recipe is always a good idea for any occasion – whether you’re looking for a quick weeknight dinner or want something impressive for a special event. It’s easy to make ahead of time and store in the refrigerator until ready to serve.

My personal favorite way to serve this salad is with some crusty tortilla chips on top – adds an extra crunch and flavor! When reheating leftovers, simply microwave until warmed through and serve over rice or with some warm tortillas.

❓ Frequently Asked Questions About Mexican Cabbage Salad

Q: What type of cabbage should I use?

A: You can use either green or red cabbage for this recipe. If you prefer a milder flavor, use green cabbage. If you want a slightly sweeter taste, use red cabbage.

Q: Can I add other vegetables to the salad?

A: Yes, definitely! Some popular additions include diced carrots, chopped bell peppers, or sliced cucumbers.

Q: How long does the salad keep in the refrigerator?

A: This salad will keep for up to 3 days in the refrigerator. Be sure to store it in an airtight container and give it a good stir before serving.

Q: Can I make the dressing ahead of time?

A: Yes, you can prepare the dressing up to 24 hours in advance. Simply mix all the ingredients together and store them in an airtight container in the refrigerator until ready to use.

Q: Is this recipe gluten-free?

A: Yes, this recipe is naturally gluten-free.

Q: Can I use pre-shredded cabbage?

A: While pre-shredded cabbage can save time on prep work, using fresh shredded cabbage will result in a crunchier texture.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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