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A bowl of creamy taco slaw with shredded cabbage, carrots, red onion, and chopped herbs, surrounded by lime wedges, avocado, and cilantro.
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Taco Slaw

Taco slaw adds crunch, creaminess, and zippy flavor to tacos, burrito bowls, nachos, and more. Taco slaw can be served as a tasty side salad, too.
Prep Time20 minutes
Resting Time30 minutes
Total Time50 minutes
Course: Salad, Side Dish, Sides & Vegetables
Cuisine: Mexican
Servings: 8
Author: Rachel Gurk

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

Serving: 0.5cup | Calories: 85kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 205mg | Potassium: 139mg | Fiber: 2g | Sugar: 3g | Vitamin A: 231IU | Vitamin C: 25mg | Calcium: 35mg | Iron: 0.4mg

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