Taco Slaw Recipe

Introduction

This vibrant Taco Slaw is a fresh and tangy twist to traditional taco toppings. Made with crisp cabbage and a zesty lime dressing, it adds a perfect crunch and flavor to your favorite tacos.

Ingredients

• 6 tightly packed cups green cabbage, finely shredded (about 1/4 head)
• 1 cup green onion, finely sliced on the diagonal
• 1/2 cup finely chopped coriander/cilantro leaves
• Taco Slaw Dressing:
• 1/2 cup sour cream (substitute plain yogurt if preferred)
• 2 tbsp mayonnaise OR 1 tbsp olive oil
• 2 tsp lime zest
• 1 tbsp lime juice
• 1/2 tsp cooking salt or kosher salt (use half for table salt)

Instructions

1. Step 1: In a large bowl, combine all the dressing ingredients—sour cream, mayonnaise or olive oil, lime zest, lime juice, and salt. Mix well until smooth.
2. Step 2: Add the shredded cabbage, green onion, and chopped cilantro to the dressing. Toss thoroughly using your hands or tongs to coat all the slaw evenly.
3. Step 3: Set the slaw aside for at least 1 hour to allow the cabbage to soften and flavors to meld. Toss again before serving.
4. Step 4: Use the slaw as a fresh topping for tacos, or enjoy as a crisp side salad.

Tips & Variations

• For a lighter version, use plain yogurt instead of sour cream and olive oil instead of mayonnaise.
• Try adding finely diced jalapeño or a pinch of chili powder for a spicy kick.
• If you prefer a quicker option, you can serve the slaw immediately, though it will be crunchier and less wilted.

Storage

Store the taco slaw in an airtight container in the refrigerator for up to 3 days. Note that the dressing may thin as it draws water from the cabbage. Give the slaw a good toss before using to redistribute the dressing. It is best served cold or at room temperature and can be gently stirred before serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the slaw ahead of time?

Yes, the slaw tastes best after resting for at least an hour, and it can be prepared up to 3 days in advance and refrigerated.

What can I substitute for cilantro if I don’t like it?

You can omit cilantro or replace it with fresh parsley for a different but still fresh flavor.

Taco Slaw Recipe

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★★★★★

4.9 from 85 reviews

• Author: Noah
• Total Time: 1 hour 15 minutes (including resting time)
• Yield: 12 to 16 taco servings 1x
• Diet: Vegetarian

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Description

This refreshing Taco Slaw recipe features finely shredded green cabbage, green onions, and fresh coriander dressed in a zesty lime and creamy dressing. Perfectly tangy and creamy, this slaw makes an ideal topping for tacos, adding crunch and brightness to your meal. The slaw mellows and softens after resting, delivering a delightfully wilted texture that complements any taco filling.

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Ingredients

Scale 1x2x3x

Slaw Ingredients

• 6 tightly packed cups green cabbage, finely shredded (about 1/4 head)
• 1 cup green onion, finely sliced on the diagonal
• 1/2 cup finely chopped coriander/cilantro leaves

Taco Slaw Dressing

• 1/2 cup sour cream (or substitute plain yogurt)
• 2 tbsp mayonnaise OR 1 tbsp olive oil
• 2 tsp lime zest
• 1 tbsp lime juice
• 1/2 tsp cooking salt / kosher salt (use half if table salt)

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Instructions

1. Prepare the dressing: In a large bowl, combine the sour cream, mayonnaise or olive oil, lime zest, lime juice, and salt. Whisk well until the mixture is smooth and evenly blended.
2. Add slaw ingredients: Add the finely shredded cabbage, sliced green onions, and chopped coriander to the bowl with the dressing. Use your hands or tongs to toss everything together thoroughly so that the slaw is evenly coated with the dressing.
3. Rest the slaw: Set the slaw aside for at least 1 hour to allow the cabbage to wilt and become softer and more flexible. Toss the mixture once more before serving.
4. Serve and store: Use the taco slaw as a crunchy topping for tacos. The recipe yields enough for 12–16 tacos. Store any leftovers in the refrigerator for up to 3 days; note that the dressing may thin as the cabbage releases water.

Notes

• Makes enough slaw topping for 12 to 16 tacos.
• Keep refrigerated for up to 3 days; the dressing will thin slightly due to cabbage moisture.
• Substitute plain yogurt for sour cream for a lighter dressing.
• Adjust salt levels depending on the type of salt used to avoid over-salting.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Side Dish
• Method: No-Cook
• Cuisine: Mexican-inspired

Keywords: Taco Slaw, Cabbage Slaw, Mexican Slaw, Taco Topping, Lime Dressing, Quick Slaw, Vegetarian Slaw