Simple and tangy no mayo red cabbage slaw for tacos is the side dish you need for many of your favorite meals! A healthy and easy recipe for mahi mahi fish tacos, pulled pork sandwiches, shrimp tacos, burgers, and more!
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Why You Should Make This Recipe
- Simple ingredients!
- Quick and easy!
- Budget-friendly recipe.
- Versatile to use on fish tacos, shrimp tacos, pulled pork sandwiches, burgers, chicken tacos, sandwiches, BBQ chicken, and more!
- Tangy, zesty, and delicious flavors, even without vinegar.
- No mayo!
- Healthy, low-calorie, gluten-free, dairy-free, and can be made vegan.
Ingredients and Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
Red cabbage is the base of this recipe and provides a delicious crunch. It is also known as purple cabbage.
Carrots add a flavor element to complement the red cabbage.
Since this red cabbage slaw is made without vinegar, the lime provides an acidic component to break down the cabbage and work by pickling it.
Lime juice and zest also provide a fresh and tangy flavor.
Avocado oil works as the dressing in place of making it without mayo.
Honey provides a sweet element to the dressing. Maple syrup can be used to make it vegan.
Cilantro provides freshness and flavor.
Salt and pepper are used to season the slaw.
Taste and Texture
This slaw tastes tangy, savory, and fresh.
It gives tacos a crunchy element that provides a different layer of texture than the soft ingredients of tacos.
How to Make This Recipe
This is a step-by-step walkthrough of how to cook this recipe. The recipe card at the bottom shows the exact cooking time and temperatures.
How to Cut Red Cabbage for Tacos
Thinly shred the cabbage using a mandoline on the ⅛ inch setting or vegetable julienne slicer. I use a safety glove when using my mandoline.
Cut the large cabbage into quarters for easier slicing. Do not cut off the stem since it makes a great handle when using the mandoline.
The sliced cabbage should be very thin.
You can also use a food processor to cut red cabbage into very small pieces. This method will yield more traditional coleslaw pieces rather than the thin and long angel-hair style.
Alternatively, if your food processor has a slicing attachment, you could also use that.
Step 2
Place the cabbage shreds into a colander and sprinkle ½ teaspoon salt over the top of the cabbage. Allow the shredded cabbage to sit for 15 minutes to draw out the excess moisture.
Use a paper towel to blot out any additional moisture.
Step 3
While the cabbage is resting, cut the carrots into thin ribbons using a vegetable peeler. Chop ribbons into bite-sized ones.
Step 4
Heat honey to soften if necessary. Mix lime juice, zest, honey, ½ teaspoon salt, and pepper in a small bowl to create the dressing.
Step 5
Place the slaw ingredients into a large bowl and pour the dressing over it.
Step 6
Use salad tongs to gently mix the red cabbage slaw. Allow it to refrigerate for 30 minutes if possible, and then serve.
How to Serve Red Cabbage Slaw
Serve this slaw on tacos. Tacos like street, beef, chicken, pork, Asian, Korean, and Mexican tacos all taste great with this recipe.
Use this slaw recipe for topping pulled pork sliders.
Try it on a crab cake sandwich!
Serve it with smoked chicken or a BBQ chicken bowl.
Expert Tips
- Make sure the red cabbage is sliced very thin!
- If you do not have a mandoline, try using a julienne vegetable peeler or a sharp knife to chop the cabbage as thin as possible.
- Don't skip salting the cabbage and letting it rest for 15 minutes.
- Make vegan red cabbage slaw for tacos by substituting honey for maple syrup.
- Consider adding pineapple, corn, jicama, or chopped red or white onions for additional flavor and bite.
- Add a pinch of cayenne pepper or chopped jalapeños to make it spicy.
- Make this recipe up to one day ahead and store it in the refrigerator in an airtight container.
- Store leftovers in the refrigerator for up to 3 days. Freezing is not recommended.
Recipe FAQs
They are basically the same and are used interchangeably. Different recipes may include different ingredients, however, the base ingredient, cabbage, is present in both recipes.
The first step in this red cabbage slaw recipe, salting and resting the cabbage, will help to reduce the amount of moisture in the slaw.
Do not skip this step, it makes a difference in the crunch!
For this recipe, shredded cabbage is used. Other coleslaw recipes may include cut cabbage.
For the best texture, we recommend shredding the cabbage.
Serve this Red Cabbage Slaw with these recipes!
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Red Cabbage and Carrot Slaw for Tacos
Ingredients
Instructions
- Shred the cabbage using a mandolin or a very sharp knife. You will want very thinly sliced pieces of cabbage.1 cup red cabbage
- Place shredded cabbage into a colander and rinse with cold water. Sprinkle with ½ teaspoon salt. Allow the cabbage to sit in the colander for 15 minutes. After 15 minutes, use a paper towel to draw out any additional moisture.1 teaspoon salt
- Cut carrots into long ribbons using a vegetable peeler. Cut the ribbons into smaller, bite-sized pieces. Place carrots into a large bowl.2 medium carrots
- Heat honey to soften it, then add it to a small bowl. Combine with lime zest, lime juice, pepper, ½ teaspoon salt, and avocado oil.1 standard lime, 1 tablespoon honey, 1 tablespoon avocado oil, 1 pinch pepper, 1 teaspoon salt
- Add cabbage, cilantro, and honey lime dressing to the large bowl and gently toss to incorporate. Season with pepper and additional salt to taste.1 tablespoon cilantro
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