Mexican Slaw Recipe

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Mexican Slaw Recipe is a fresh, crunchy cabbage slaw coated in a creamy cilantro-lime dressing that pairs with just about everything.

Prep Time20

Total Time20

Course: Salad, Side Dish

Cuisine: Mexican

Keyword: Mexican Slaw Recipe

Servings: servings as a side or topping

Author: Chelsea Lords

Cost: $7.14

Equipment

Large bowl

Ingredients

6 cups shredded green cabbage half of 1 green cabbage
2 cups shredded red cabbage 1/4 of 1 red cabbage
1-1/2 cups shredded carrots 2 large carrots

Dressing

2 to 3 limes
1 teaspoon minced garlic
1 cup loosely packed fresh cilantro
1 tablespoon coarsely chopped jalapeño see note 1
1/2 cup mayo
1/2 cup sour cream
Salt and pepper

US - Metric

Instructions

Finely shred the cabbages. Peel and grate carrots on large holes of a box grater. Add to a large bowl and toss to combine.
Zest limes to get 1 teaspoon zest, then juice to get 1/4 cup fresh lime juice.
Add lime juice, zest, garlic, cilantro, jalapeño, mayo, and sour cream to a blender or mini food processor. Season with salt and pepper (I add 1/2 tsp salt and 1/4 tsp pepper)
Blend until completely smooth and creamy.
Pour dressing over the slaw and toss until everything is well coated. Taste and adjust salt and pepper as needed.
Optional: Let sit 15 to 30 minutes for best flavor, then toss again and serve.

Video

Notes

Note 1: When handling jalapeños, wear gloves to avoid burning your skin. Wash your hands immediately after. Cut the jalapeño in half, remove seeds, and coarsely chop. For a spicier sauce, add more jalapeño gradually. Note: wrinkly jalapeños are spicier than smooth ones.

Storage: Store Mexican slaw in an airtight container in the fridge for up to 2 to 3 days. It’s best the same day for the freshest, crisp texture. Give it a quick toss before serving, and for the best results, store the slaw and dressing separately and combine just before eating.

Nutrition