Mexican Cabbage Slaw

The Perfect Meal Compliment

Recipe by Robin

Years ago a frugal friend turned me on to Santa Cruz’s El Palomar Taco bar, where we ate an assortment of cheap and delicious tacos in hot-off-the-presses handmade tortillas. Just as intriguing as the tacos was the garnish, a tangy cabbage slaw. I couldn’t get enough, and always asked for extra, to the surprise of the servers. Alas, it seems to have dropped off the menu in post-pandemic times. Unlike most veggies, cabbage is available year-round. So winter is a perfect time to unravel the mystery of Mexican slaw. Although any season is perfect for this slaw, since cabbage and carrots are always readily available. It's also a delicious way to use up leftover cilantro.

Pouring on Dressing

Essentially, it’s shredded cabbage and onion with cilantro, lime, salt, and a bit of what I think is apple cider vinegar to mellow the tanginess. I’ve used a mixture of green and purple cabbage here, but any color will work. I accented the cabbages with carrot and green onion. I only had 3 limes, so had to add one lemon to bump up to ½ cup. Seems like it enhanced the flavor. I’ve used all-lime with fine results too. If you hate cilantro, use parsley instead. Note that the cabbage will wilt and shrink a bit as it absorbs the dressing. Leftovers might look smaller than what you remember.

Mexican cabbage slaw is a classic topping for tacos and tostadas. It’s the perfect accompaniment to tamales, along with a good salsa. It works well with other hefty and/or carb-loaded wintry entrées, such as mac and cheese or grilled cheese, lightening and brightening the meal. Plus, cabbage is an overlooked superfood, full of antioxidants, fiber, and even a bit of protein. What will you enjoy Mexican slaw with?

Pair with Tacos, Tamales, Mac & Cheese

Mexican Cabbage Slaw
serves about 8

• 8 cups shredded cabbage
• 2 medium carrots, shredded
• 4-5 large scallions, sliced thinly
• 1 medium bunch cilantro, or to taste
• ½ cup fresh lime or lemon-lime juice*
• ½ cup veggie broth
• 2 tbsp. apple cider vinegar
• ¾ tsp. salt
• 2 tbsp. olive oil

*I used 3 limes to make 1/3 cup juice, and added juice of 1 lemon to make ½ cup, without the lemon it’s about 4-5 moderately juicy limes.

In a large bowl, toss together the shredded cabbage, shredded carrot, and sliced scallions.

Remove cilantro from stems and snip or chop roughly. Toss into cabbage mixture.

running, slowly add the olive oil until dressing completely blended. You may use this slow-drizzle method with a whisk as an alternative.

Pour the dressing over the cabbage mixture. It might seem like not enough dressing, but the cabbage will shrink down as the acid ingredients “cook” it.

Allow the mixture to marinate for 2 hours or more, tossing every 20 minutes or so to redistribute the dressing. Serve with salt and pepper.

Adding Green Onions to Cabbage and Carrots

Colorful and Healthful