Recipe Overview
Why you’ll love it: Your next batch of tacos just got tastier thanks to this taco slaw! It adds crunch, creaminess, and bright flavor to tacos, burrito bowls, nachos, and more. Taco slaw can be served as a tasty side salad, too.
How long it takes: 20 minutes (plus 30 minutes to rest)
Equipment you’ll need: mixing bowl, measuring cup
Servings: 4 cups
Pin this now to find it later
Pin ItOh sure, you could top your tacos with ordinary slaw. But this taco slaw is MADE for the job. It’s got the creamy, tangy, and crunchy factor going for it like so many other slaw recipes, but it also has a blend of Tex-Mex spices (and optional jalapeños!) to make it perfect for adding to any southwestern-style meal.
This crisp-and-creamy mix works as a delicious topping for so many types of tacos, from mushroom tacos to slow cooker pork tacos, adding even more texture and flavor to every bite.
Creamy Taco Slaw
Fresh, vibrant flavors. The combination of lime juice, cilantro, and jalapeño in this slaw makes it more refreshing and flavorful than your standard coleslaw recipe. (Be sure to try my mango slaw, too!)
An easy upgrade. If you’re looking for a way to take your tacos to the next level, this taco slaw recipe is here to save the day. But this taco slaw is not just limited to tacos! It’s a versatile topping that can be used for enchiladas, quesadillas, sandwiches, and more.
Not just a topping! Taco slaw can also be served as a great side salad to serve along with your Tex-Mex dinners. Consider taco slaw as an exciting alternative to ordinary coleslaw. Serve it with (or on!) your favorite burger. It goes really well with taco burgers or pulled pork sandwiches. Serve it with grilled chicken or salmon.
Ingredient Notes
- Coleslaw mix: To make this salad recipe easy, I like to use a store-bought mix of shredded cabbage and carrots. If you prefer the flavor of freshly shredded cabbage, feel free to buy a green cabbage and shred it for this recipe. You’ll need about 6 cups.
- Red onion: Slice the onion thinly; thin slices of onion mellow in the lime juice, which tames their bite.
- Fresh cilantro: Leaves and small stems are fine. If you fall in the cilantro hater camp, feel free to skip it!
- Sour cream and mayonnaise: To make the creamy dressing, I like to combine sour cream and mayonnaise. You can swap in Greek yogurt for the sour cream, but in our tests, we found that yogurt tends to make the taco slaw more watery after being stored in the fridge. (It’s nothing that a good stir can’t fix, though!)
- Lime: You’ll need both the juice and the zest. You’ll find that it’s much easier to zest the lime before you juice it!
- Honey: A little bit of sweetness balances the other flavors in the recipe. If you don’t have honey in the house or want to make the salad vegan, you can use a teaspoon of sugar instead.
- Seasonings: The dressing is seasoned with chili powder, ground cumin, and kosher salt, typical southwest flavors.
- Jalapeño pepper: A finely minced jalapeño pepper adds a bit of zing to the salad. You can skip it, add a lot for a spicy slaw, or just a touch for a milder flavor.
How to Make Taco Slaw
Mix the slaw ingredients. Toss the coleslaw mix, onion, cilantro, and minced jalapeño in a large bowl. Make sure the bowl is plenty big so you have enough room to toss it with the dressing.
Make the dressing. Whisk the dressing ingredients in a small bowl or liquid measuring cup. I like to use a measuring cup because I can measure out the mayonnaise and sour cream right in the cup, add the other ingredients, and then stir everything together. A measuring cup has a spout for easy pouring, too.
Dress the salad. Pour the dressing into the bowl with the coleslaw mix. Stir well and make sure everything is evenly coated.
Let the flavors mingle. Cover the bowl and refrigerate the taco slaw for at least 30 minutes. This allows the flavors to meld, and the onion and cabbage flavors to mellow. You’ll find that the cabbage softens slightly and the salad will decrease in volume a bit.
Tips and Variations
Adjust the heat. If you want some heat in your taco slaw but not too much, you can remove the jalapeño seeds and ribs before dicing. Just use a spoon to scrape them out and discard.
Taste and adjust. Don’t hesitate to taste the slaw before or after refrigerating. You might find that it needs a little more lime juice for tang, a touch more honey for sweetness, or additional salt or spices.
Use broccoli slaw. Swap out the traditional coleslaw mix for broccoli slaw, which is made with shredded broccoli stems. It has a little more crunch than cabbage and is a nice alternative.
Add in other veggies. Shredded radishes, thinly sliced bell peppers, shredded Brussels sprouts—as long as you keep the proportions the same, you can add any vegetables that are commonly used in slaw.
How to Serve Taco Slaw
- Tacos. Naturally! Taco slaw is the perfect topping for almost any taco, from easy shrimp tacos to cauliflower tacos and salmon tacos.
- Burritos and burrito bowls. Spoon the slaw onto your next burrito bowl or burrito instead of lettuce.
- Nachos. Use taco slaw as a topping for vegetarian nachos or beef nachos.
- Sandwiches and burgers. Add zippy flavor to this California burger or any sandwich.
- As a side salad. Enjoy this slaw as a side for Mexican lasagna, grilled meats, or any time you’d like a hit of Tex-Mex flavor. Taco slaw is popular at picnics, too.
Transfer leftover taco slaw to an airtight container and refrigerate it for 2 to 3 days. After a few days in the fridge, the slaw will get softer and have less crunch but it’s still fine to eat. Stir it well before serving to redistribute the dressing.
More Salad Recipes
Taco Slaw
Ingredients
- 1 bag (14 oz.) coleslaw mix (see note)
- ½ cup thinly sliced red onion (¼ red onion)
- ½ cup chopped fresh cilantro
- 1 jalapeño pepper, seeds and ribs removed, finely diced (optional)
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons lime juice (from 1 lime; be sure to zest it first!)
- 1 teaspoon lime zest
- 1 teaspoon honey (granulated sugar can be substituted)
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- ½ teaspoon kosher salt
Instructions
- In a large bowl, combine coleslaw mix, red onion, chopped cilantro, and jalapeño, if using.1 bag (14 oz.) coleslaw mix, ½ cup thinly sliced red onion, ½ cup chopped fresh cilantro, 1 jalapeño pepper, seeds and ribs removed, finely diced
- In a small bowl or measuring cup, whisk together sour cream, mayonnaise, lime juice, lime zest, honey, chili powder, ground cumin, salt and pepper until smooth and well combined.¼ cup sour cream, ¼ cup mayonnaise, 2 tablespoons lime juice, 1 teaspoon lime zest, 1 teaspoon honey, ½ teaspoon chili powder, ¼ teaspoon ground cumin, ½ teaspoon kosher salt
- Pour the dressing over the coleslaw mix. Stir well until the vegetables are evenly coated with the dressing. Taste the coleslaw and adjust seasoning, if necessary. You may want to add more salt, honey, lime juice, or chili powder, according to taste.
- For best flavor, cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving.
- Serve taco slaw as a topping for tacos, burrito bowls, nachos, etc. Taco slaw can also be served as a side dish, as an alternative to coleslaw.
Notes
- Coleslaw mix: Coleslaw mix is usually a mixture of shredded green cabbage and carrots. It may contain shredded red cabbage as well. A 14 oz. bag contains about 5¼ cups of coleslaw mix. A 16 oz. bag would probably be okay. If you shred your own, you’ll need about 6 cups.
- Yield: This recipe makes about 4 cups of slaw. If you’re serving the taco slaw as a topping, there will be at least 8 servings, depending on how much you put on. If you’re serving it as a side salad, plan on 8 servings of ½ cup each.
- Reduced fat: Greek yogurt can be substituted for the sour cream but we find that it tends to make the slaw more watery. If the coleslaw separates slightly, usually a good stir will solve the problem.
- Storage: Refrigerate leftover taco slaw for up to 3 days. Stir before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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