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close up shot of red cabbage slaw with carrots and cilantro.
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Red Cabbage and Carrot Slaw for Tacos

Simple, tangy, crunchy, and easy red cabbage slaw for tacos made with no mayo! Serve on fish tacos, pulled pork, shrimp, and more!
Course Side Dish
Cuisine Mexican
Prep Time 25 minutes
Cook Time 1 minute
Total Time 26 minutes
Servings 8 servings
Calories 48kcal
Author Lyndsey

Equipment

Ingredients

  • 1 cup red cabbage mandoline thin sliced
  • 2 medium carrots sliced into ribbons
  • 1 tablespoon cilantro chopped
  • 1 standard lime zested and juiced
  • 1 tablespoon honey
  • 1 tablespoon avocado oil
  • 1 teaspoon salt divided, more to taste
  • 1 pinch pepper

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

Nutrition

Serving: 1serving | Calories: 48kcal | Carbohydrates: 8.8g | Protein: 0.6g | Fat: 1.9g