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Red cabbage slaw on shrimp tacos.
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Red Cabbage Slaw for Tacos

This Red Cabbage Slaw for Tacos is bright, fresh, and tangy with a satisfyingly crunchy texture. Tossed in a creamy Greek yogurt dressing, its bold flavors are perfect for fish tacos, chicken tacos, and so much more.
Course Condiment, Salad, Side Dish
Cuisine Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 3 cups (about enough for 8-10 tacos)
Calories 95kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • ¼ cup plain Greek yogurt
  • 2 tablespoons (about 1 lime) lime juice freshly squeezed
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • 1 small clove garlic grated or finely minced
  • ¼ teaspoon kosher salt
  • 2-2 ½ cups (about ¼ head) red cabbage shredded
  • ¼ cup (about 1 whole) shallot thinly sliced
  • ¼ cup cilantro roughly chopped

Instructions

  • In a large mixing bowl, combine the yogurt, lime juice, olive oil, honey, garlic, and kosher salt. Whisk them together until the mixture is smooth.
    ¼ cup plain Greek yogurt, 2 tablespoons (about 1 lime) lime juice, 1 tablespoon olive oil, 1 teaspoon honey, 1 small clove garlic, ¼ teaspoon kosher salt
  • Add the shredded red cabbage, thinly sliced shallot, and chopped cilantro to the bowl with the dressing.
    2-2 ½ cups (about ¼ head) red cabbage, ¼ cup (about 1 whole) shallot, ¼ cup cilantro
  • Toss the vegetables together with the dressing until evenly coated.
  • You can serve the slaw immediately, or for the best flavor, cover the bowl and chill it in the refrigerator for about 30 minutes to allow the flavors to meld together.

Notes

  • Quick Tip: It's normal for some liquid to be released from the vegetables after mixing with the dressing. If the slaw becomes too watery, you can drain off any excess liquid before serving. Or use a slotted spoon or tongs for serving. 
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Make Ahead: Shred the cabbage and make the dressing ahead of time, keeping them separate until ready to serve.

Nutrition

Serving: 1cup | Calories: 95kcal | Carbohydrates: 11g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.5g | Cholesterol: 2mg | Sodium: 119mg | Potassium: 245mg | Fiber: 2g | Sugar: 6g | Vitamin C: 39mg | Calcium: 62mg | Iron: 0.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.