This simple slaw is such a versatile staple in my recipe collection! It's a snap to whip together. It's not mayo-based, so it lasts a long time, and it makes your tacos and taco salads even more amazing!
This Southwest Coleslaw is the perfect side
Want to know a secret? I’ve never liked traditional coleslaw with its mayo-based dressing. So, when I started making this Southwest coleslaw dressed with a simple lime dressing it changed my world.
If you feel the same way, you MUST try this. This light cabbage salad is super versatile and we use it for so many things – alongside (or inside) a lot of Mexican dishes, most things that come of the grill, and it even goes well with Middle Eastern food and Indian curries!
Another great thing about this recipe is it keeps in the fridge for several days without getting slimy so you can use it as a meal prep “salad” to go with lots of different kinds of protein.
Why you'll love this Cabbage Slaw Recipe
It's so easy, too, especially if you have a food processor with a slicing disk.
And you can add shredded carrots and radishes and call it "rainbow" salad in hopes of getting your little girls to like it.
(That only worked for a few years. They're lukewarm about it now. Sigh.)
Instead of a mayo-based dressing, it has a simple lime vinaigrette.
We use this mainly when we eat tacos or as a base of a taco salad with shredded/ground/grilled tex-mex meat. I listed a few recipes below if you're looking for some ideas!
The leftovers are great with a couple of fried eggs for breakfast -- that's actually why I started making it in the first place. It'll keep for about a week in the fridge, dressed. (Have I convinced you yet? It's the best little salad ever.)
Cabbage Slaw Ingredients
- Cabbage (green or purple or half of each kind)
- Green onions
- Fresh cilantro
- Extra-virgin olive oil or avocado oil
- Lime juice
- Ground cumin
- Sea salt
How to make Southwest Slaw
- Slice the cabbage in half, and cut out the cores. Discard the outside leaves. Cut the cabbage thinly by hand or use the shredding disk on a food processor.
- Transfer the cabbage to a very large bowl (like a popcorn bowl -- it'll make it easier to mix). Add the green onions and the cilantro to the cabbage.
- In a small bowl whisk together the oil, lime juice, cumin, and salt. Pour the dressing over the slaw. Using salad tongs or two big forks, toss it together until all of the slaw is coated in the dressing.
How to make Southwestern Coleslaw in advance
This recipe can be kept for about a week in the fridge without going soggy. Just follow all the steps in the instructions and store it in a sealed container.
What to serve with Slaw
Need some pairing ideas? Southwest Cabbage Slaw goes beautifully with these recipes:
Slow Cooker Green Chile Chicken
Slow Cooker Shredded Chipotle Beef
If you're looking for a creamy kind of cabbage slaw that isn't heavy with mayonnaise, try my Cabbage Slaw with Cucumber Yogurt Dressing!
Storing Southwestern Slaw
Store leftover slaw in the fridge for up to a week.
If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
Southwest Slaw
This simple slaw is such a versatile staple in my recipe collection! It's a snap to whip together. It's not mayo-based, so it lasts a long time, and it makes your tacos and taco salads even more amazing!
Ingredients
- 1 medium head of cabbage (green or purple or half of each kind)
- 3 green onions, sliced thinly
- 1 cup loosely packed chopped fresh cilantro
- 3 Tablespoons extra-virgin olive oil or avocado oil
- Juice from 1 lime (about 2-3 Tablespoons)
- ¼ teaspoon ground cumin
- ¼ teaspoon sea salt
Instructions
- Slice the cabbage in half, and cut out the cores. Discard the outside leaves. Cut the cabbage thinly by hand or use the shredding disk on a food processor.
- Transfer the cabbage to a very large bowl (like a popcorn bowl -- it'll make it easier to mix). Add the green onions and the cilantro to the cabbage.
- In a small bowl whisk together the oil, lime juice, cumin, and salt. Pour the dressing over the slaw. Using salad tongs or two big forks, toss it together until all of the slaw is coated in the dressing.
- Serve.
Notes
Nat's Note: Adding a few shakes of hot sauce to the dressing gives this slaw a nice bit of heat.
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