Description
This refreshing Taco Slaw is a crisp, tangy blend of cabbage, green onion, and cilantro tossed in a creamy lime sour cream dressing. Designed specifically for tacos, it adds crunch, juiciness, and bright flavor to any taco filling, from fish to grilled chicken.
Ingredients
- Slaw:
- 6 tightly packed cups green cabbage, finely shredded (about 1/4 head)
- 1 cup green onion, thinly sliced on the diagonal
- 1/2 cup finely chopped fresh cilantro (coriander) leaves
- Dressing:
- 1/2 cup sour cream (or plain yogurt as a substitute)
- 2 tablespoons mayonnaise (or 1 tablespoon olive oil)
- 2 teaspoons lime zest
- 1 tablespoon lime juice
- 1/2 teaspoon cooking salt or kosher salt (use 1/4 tsp for table salt)
Instructions
- In a large bowl, mix together all dressing ingredients until smooth and combined.
- Add the shredded cabbage, green onions, and chopped cilantro to the bowl.
- Toss everything together thoroughly using tongs or clean hands until well coated.
- Set aside and let the slaw marinate for at least 1 hour. The cabbage will soften and become wilted and juicy.
- Before serving, toss again. Use as a topping in tacos or serve as a side slaw.
Notes
- This slaw makes enough for 12–16 tacos, depending on the amount used per taco.
- Best used with taco fillings that are grilled or fried—pairs especially well with chicken, fish, or shrimp.
- Can also be served as a refreshing side salad.
- Slaw can be stored in the fridge for up to 3 days, but dressing may thin out as cabbage releases moisture.
- Prep Time: 15 minutes
- Category: Mains
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1/16 of recipe (per taco)
- Calories: 31
- Sugar: 1g
- Sodium: 88mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0.002g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
