Mexican Cabbage Salad
4 servings
This Mexican cabbage salad is a fresh, crunchy taco slaw made with cabbage, carrot, red onion, and lime juice. It's the perfect topping for fish tacos, shrimp tacos, and as a side for your favorite Mexican meals.
Ingredients
- ½ medium cabbage (shredded)
- 2 small carrots (grated)
- 1 small red onion (finely sliced)
- 2 limes (juice)
- 1 teaspoon oregano (or more, to taste)
- salt (to taste)
Instructions
- Place the shredded cabbage, grated carrot, and thinly sliced red onion in a large mixing bowl.
- Squeeze the lime juice over the vegetables, then sprinkle in the oregano and season with salt to taste.
- Toss everything together for 1 to 2 minutes until the vegetables are evenly coated with the lime juice and seasonings.
- Taste and adjust the salt if needed, then let the salad rest for about 15 minutes before serving. This gives the cabbage time to soften slightly and absorb all the delicious flavors.
- Serve as topping for tacos, quesadillas, or enchiladas.
Notes
- For the best texture, shred the cabbage as thinly as possible using a knife, box grater, or food processor.
- Fresh lime juice gives this salad its classic flavor, but lemon works well if that's what you have on hand.
- A splash of vinegar adds a sharper tang and helps the salad stay fresh a little longer.
- This salad can be made a few hours ahead and tastes even better after the flavors have had time to meld together.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or up to 5 days if you added vinegar.
Nutrition Information
Serving: 1 serving | Calories: 61kcal | Carbohydrates: 15g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 621mg | Potassium: 354mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4314IU | Vitamin C: 55mg | Calcium: 79mg | Iron: 1mg