This fresh and delicious Mexican cabbage salad is the perfect addition for any taco recipe out there! Made with fresh cabbage, carrots and red onions and tossed with lemon juice, oregano and salt. It can’t get any easier than this!
Coleslaw is undoubtedly a recipe that is prepared in almost all over the world and for sure each country gives it its own particular touch and provides the flavors with which they are accustomed.
In Mexico it could not be otherwise and there is also a delicious and fresh coleslaw that is usually served especially to accompany crispy tacos such as potato tacos, chicken flautas and many other Mexican street foods.
This Mexican cabbage salad is normally prepared only with cabbage and carrots, but if you want to give it an extra and very special touch, I recommend to add red onions to bring this salad to the next level! It is truly a nice addition.
Another widely used variant is to add finely chopped cilantro. This certainly brings a very Mexican flavor and something you should try at least once.
And finally, there is the addition of hot peppers and diced tomatoes, which makes this some sort of pico de gallo sauce with cabbage.
How To Cut The Cabbage
Discard the less fresh leaves of the cabbage and the ones that look ruined. Wash it thoroughly with water and pat dry it with paper or a clean kitchen towel.
There are a few methods of cutting cabbage to use in fresh salads. One of them is to simply use a very sharp knife and cut the piece first in half or quarters and from there cut it into very thin strips.
Another way is to use a cheese grater. Stand the grater on a table or in a bowl, whichever is easier. Cut the cabbage into quarters and grate it using the part with the largest holes. This method also works with vegetable cutters, either manual or electric.
And finally, you can also use a food processor but you must be careful as you don’t want to end with a cabbage paste. So, cut cabbage into chunks and place them into a food processor, activate the device for 1 second and turn off, check how it has been cut and, if necessary, repeat the operation.
How To Make Mexican Cabbage Salad
Cut onions into thin slices and place them in a bowl large enough to mix well with the cabbage and the other ingredients.
Wash the carrot thoroughly and peel it with a potato peeler. Then, using a cheese grater, grate it into thin strips. Add to the bowl.
Add the grated cabbage and then the lemon juice (or limes). Then ddd dried oregano.
*If you wish, add a dash of vinegar as well, but not too much since you should feel the flavor of the lemon more than the vinegar.
Mix very well to allow the lemon to soak all the vegetables, adjust with salt if needed. Let the salad to rest from 20 to 30 minutes and that’s it. Your Mexican Cabagge Salad is ready to serve with your favorite dishes.
How To Store
This Mexican cabbage salad keeps perfectly up to 5 days in the refrigerator. I recommend to place it in a glass container with a lid (you can also use kitchen wrap to cover it) as this prevents it from absorbing other odors.
Mexican cabbage salad
- ½ medium cabbage ((300g) shredded)
- 1 medium carrot ((100g) grated)
- 1 small red onion ((60g) finely sliced)
- 2 limes (or 1 lemon)
- 1 tsp oregano (or more, to taste)
- In a large bowl place cabbage, carrots and onions.
- Add limes juice, oregano and salt.
- Mix well, adjust with salt and allow to rest for 15 minutes before serving.
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