Learn how to make a simple Taco Slaw! This colorful Mexican coleslaw recipe uses basic ingredients, and it's quick and easy to prepare. You'll love the delicious, tangy flavor and the fresh, crunchy texture. It's the perfect topping for all your fave tacos!
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Ginnie's Take
I love making homemade tacos, and in my opinion, the thing that sets good tacos apart from great tacos is the toppings! Whether it's street tacos with their simple onion, cilantro, and lime topping, or veggie tacos drizzled with Avocado Crema, tasty toppings make all the difference. And my go-to Taco Slaw with its simple lime dressing (without mayo) is an all-time favorite! This vibrant coleslaw has a zesty flavor and the perfect amount of crunch. I've used green and purple cabbage (plus carrots) here, but you can keep things simple and traditional by using just green cabbage. You won't be able to resist it either way!
Why You'll Love This Recipe
- Delicious - This colorful recipe has a bright, tangy flavor and a fresh, crunchy texture that's guaranteed to make any taco tastier!
- Super Easy - Just slice the veggies, top with the lime dressing ingredients, and mix. So simple.
- Versatile - This yummy slaw is the perfect taco topping! The recipe is naturally vegan, making it a great addition to veggie tacos. Not vegetarian? Pair it with chicken or fish tacos (and more). It's also delish in taco bowls or served as a side dish. You'll find lots ideas for using it below!
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Ingredients
This Mexican Coleslaw for Tacos is made with basic, easy to find ingredients! Here's what you'll need:
- Cabbage - I used two kinds of cabbage for this recipe: red cabbage (often called purple cabbage) and green cabbage. It's fine to use just one kind though (green cabbage is more traditional). You can even use store bought coleslaw mix to save time. One thing to note: if you use red cabbage, it will slowly turn the slaw a little pink.
- Carrots - Shredded carrots add a pop of color, and their sweetness is a tasty counterpart to the earthier cabbage and the zesty lime flavors.
- Lime Dressing - This recipe has no mayo. Instead, it's dressed with a simple vinaigrette made with lime juice, olive oil, and salt. The lime and salt are actually important ingredients. They help tenderize the cabbage, and the lime gives the slaw its trademark bright, tangy flavor.
This recipe is naturally vegetarian, vegan, dairy free, gluten free, and nut free, which means everyone at your table can enjoy it!
How to Make Taco Slaw (No Mayo)
This Mexican Cabbage Slaw couldn't be easier to make! You'll find a recipe card below with measurements, but here's a quick overview:
- Prep veggies. Start by thinly slicing the cabbage and shredding the carrot.
- Mix veggies. Add the vegetables to a bowl, then stir together.
- Add dressing ingredients. Top the veggies with the lime juice, olive oil, and salt, then mix well. Season to taste with additional salt and lime juice.
Okay, time to enjoy your homemade Taco Slaw! You are going to love it paired with all your fave tacos.
Variations
This crunchy taco topping is fun and easy to customize! Here are a few ideas to try:
- Simple Version - For a simplified version, use either purple or green cabbage and skip the carrots. You can also buy a packaged coleslaw mix (just make sure it's very fresh). Dress the slaw with fresh lime juice and salt (skipping the olive oil).
- Cilantro - My favorite addition! It pairs perfectly with the other ingredients.
- Fruits + Veggies - Add extra flavor by mixing in fresh pineapple or mango, jicama, radishes, green onions, bell peppers, fresh garlic, and more. This recipe is a great way to clean out your fridge!
- Spices - Mix in warm, flavorful spices, like cumin, chili powder, garlic powder, or smoked paprika.
- Hot Peppers - Jalapeños are a classic addition! You can also experiment with other peppers, such as serranos or habaneros. Just make sure your dinner guests can take the heat, and keep in mind that a little goes a long way (especially if the tacos will have other spicy ingredients).
- Creamy - For a creamy version, stir in a couple tables of mayonnaise, sour cream, or Mexican crema.
Serving Suggestions
There are so many ways to use this yummy topping:
- Tacos - I used this tasty slaw on my Butternut Squash Tacos and my Tofu Tacos, but try it on my Crunchy Black Bean Tacos, Portobello Tacos, and my Egg and Black Bean Breakfast Tacos, too.
- Taco Bowl - Build a delicious taco bowl, starting with a rice or grain base, followed by this slaw and add your fave taco toppings.
- Taquitos - Make flautas ahogadas by topping Taquitos with salsa, followed by the cabbage salad.
- Tostadas - Serve over Bean Tostadas or Breakfast Tostadas for a flavorful finishing touch.
- Sandwiches + Wraps - It makes a wonderfully crunchy addition to wraps (like this easy Black Bean Wrap), sandwiches, and tortas.
- Side Dish - Pair with any meal where you'd typically serve coleslaw! I especially love it served with Tex Mex dishes, like Taco Casserole and Mexican Lasagna, burgers, and grilled foods.
Storage
This slaw is best when eaten shortly after being made, as the cabbage get softer the longer it sits. However if you have any leftovers, store them in an airtight container in your refrigerator, then eat within a day or two.
Related Recipes
Looking for more taco topping ideas? Try one of these recipes next:
- This Avocado Cream Sauce is so delicious and easy to make. I love it paired with any Mexican dish that needs something saucy.
- My favorite Guacamole is in regular rotation around here, and you're sure to love it! Try my Guac without Tomatoes for a simpler version, too.
- Craving a creative salsa? Try my colorful Pink Pineapple Salsa or this irresistible Watermelon Salsa!
- This flavorful Black Bean and Corn Salsa is a crowd pleasing dip, and you can use leftovers for a quick taco or burrito filling.
P.S. If you're a coleslaw lover, make sure to try my Greek Coleslaw recipe, too!
Mexican Taco Slaw
Ingredients
- 1 ½ cups thinly sliced green cabbage (about ¼ small head)
- 1 ½ cups thinly sliced red cabbage (about ¼ small head)
- 1 medium carrot, shredded
- 1 large lime, juiced
- 2 teaspoons olive oil
- kosher salt
Instructions
- Combine 1 ½ cups sliced green cabbage, 1 ½ cups sliced red cabbage, and 1 shredded carrot in a large bowl. Mix well.
- Add lime juice from 1 lime, 2 teaspoons olive oil, and kosher salt (to taste). Stir well, then season with additional lime juice and salt, if desired. (I used ½ teaspoon kosher salt total.)
- Let rest for about 5 to 10 minutes, then serve over tacos. Enjoy!
Notes
Nutrition
