0 Easy Taco Slaw - Rose Gold Kitchen

Easy Taco Slaw

Yield: 4 to 6 servings Total time: 30 minutes July 20, 2021

A big side of this refreshing slaw is great alongside slow-roasted pork or in fish tacos.

Recipe from The Kitchn.


  • 4 cups shredded red cabbage (1/2 small head)
  • 1/2 tsp. kosher salt
  • 1 Tbs. freshly squeezed lime juice
  • 2 Tbs. mayonnaise
  • 2 medium scallions, thinly sliced
  • 1 small carrot, grated
  • 1/4 cup chopped fresh cilantro
  • 1 small jalapeño pepper, seeded and minced
  • 1 clove garlic, minced
  • Freshly ground black pepper


Place the shredded cabbage in a colander set over a bowl and sprinkle with the salt. Massage and squeeze the cabbage with your hands to help it release its liquid and begin wilting. Set aside to drain for about 15 minutes.

Place the mayonnaise and lime juice in a large bowl and whisk to combine. Using your hands, squeeze the cabbage of its excess liquid one handful at a time and place in the bowl of dressing. Add the grated carrot, scallions, cilantro, jalapeño, and garlic, and toss to combine. Taste and season with salt and pepper as needed.

The slaw can be made up to 1 day ahead and stored in an airtight container in the refrigerator. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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