a delicious taco side with cabbage slaw. The neighborhood taco truck offers chicken tacos with lime, cilantro, and cabbage. I’m attempting to replicate their taco toppings with this.
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
Ingredients
- ½ small head cabbage, finely chopped
- 1 carrot, finely chopped
- ½ red onion, minced
- 1 jalapeño pepper, seeded and minced
- 1 tablespoon chopped fresh cilantro
- 1 lime, juiced
Instructions
- Gather all ingredients.
- Dotdash Meredith Food Studios
- Chop the cabbage, carrot, and cilantro. Mince the red onion. Seed and mince the jalapeño.
- Dotdash Meredith Food Studios
- Combine chopped vegetables and lime juice in a bowl; toss to coat.
- Dotdash Meredith Food Studios
Reviews
My family liked this recipe. It gave crunch to a chicken taco. I added some garlic powder and more lime juice.
This slaw was a great accompaniment to our carnitas tacos. Very fresh and just the right zing for our palates! Thanks for sharing your recipe!
very good on tacos , or by itself will make again
This was a great slaw, which I served along with grilled fish and homemade fries. Switching from mayo based salads is a big deal, and this salad is fresh, crunchy, flavorful. I did not have a jalapeño, so used chopped pickled jalapeños instead. It was also great on day 2.
Just what I was looking for – flavorful crunch to add to our chicken fajitas!
I added extra shredded carrot and some avocado dressing.
So good, give it some time to marinade in the lime juice, enhances it…YUM!
Perfect as written! Thanks.
Excellent recipe just as it is written. Love it??
Delicious, added some salt. Next time may add a little sugar substitute.
Loved it exactly as written. I sauted the last serving and it made an excellent hot side dish too
Makes everything better and is so simple. I buy the already chopped slaw with carrots in the produce section, and the whole thing comes together in 5 minutes! Great on tacos or bbq chicken sandwiches or just straight up!
Fresh and light! Made this for our fish tacos. YUM! Only change I did was I bought the cole slaw mix at the store which had cabbage, red cabbage and carrot already shredded. Gave the tacos a nice light and crunchy texture. Jalapeno gave it a nice kick which we loved.
Felt it needed just a little more “oomph”, though it was fine as is. I think it is a matter of taste. I added garlic and a little more lime juice. Perfect!
Yum – No Cilantro for me though
It needed something else. Not much flavor
This was a huge hit with my family! Made exactly as written and the leftovers didn’t even last 24 hours. We’re even making again this weekend.
I made this with what I had in the fridge so there were a few adjustments: red cabbage & vidalia onion. I kind of did the measurements to what I thought it should look like. Honestly, the recipe gave me just enough direction. The right amount of heat with some crunch (IG: @whatsferdinner)
Made as written and this was OK. Can’t put my finger on it, but something is missing. Since I have leftovers of this slaw, I’m hoping as it sits longer it will be better today.
I made this recipe as written, and had chicken tacos with leftover rotisserie chicken and soft corn shells that I fried just a little. Topped the slaw with Bolthouse Farms cilantro avocado dressing, and they were the bomb. Better than any restaurant tacos. Also great with grilled fish tacos.
Ok as is. Used with the Tuna Lime Tostadas & even put on top of the tostadas which was good also. We’ll make again but use little less lime juice & equal parts of sour cream & chili sauce. The sour cream & chili sauce is a recipe we found in an old Joy of Cooking cookbook. I think this will help a lot.