Name: Tex-Mex Shredded Cabbage Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Tex-Mex
Ingredients: 4 cups green cabbage, finely shredded; 2 cups purple cabbage, finely shredded; 1 cup shredded carrot; 1/2 cup thinly sliced red onion; 1/3 cup mayonnaise; 2 tablespoons sour cream or Greek yogurt; 3 tablespoons fresh lime juice; 1 teaspoon lime zest; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; 1 tablespoon honey; 1/4 cup chopped cilantro; Salt and pepper to taste

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Bright, crunchy, and tangy, this Tex-Mex Shredded Cabbage Salad is my go-to side for tacos, grilled meats, or a quick weeknight bowl. I love how the lime-cumin dressing wakes up simple shredded cabbage and carrots in minutes. If you enjoy bold-edged slaws, try a twist on a crunchy classic like the Frito Cowboy Cabbage Salad for extra texture and nostalgia.

Why Make This Recipe

Fresh, bright flavor: lime, cilantro, and cumin give a zesty punch that balances rich mains.
Nutrition: high in fiber and vitamin C from cabbage and lime, with low calories per serving.
Speed and convenience: ready in about 15 minutes with no cooking required.
Great for gatherings: holds up well on a buffet and pairs with many proteins or tacos.
Personal insight: I love this salad because it gives the crunch and acidity my grilled dishes often miss, and it improves if made an hour ahead.

For a contrast of sweet and creamy sides at a summer spread, consider something totally different like this Ambrosia Salad.

Recipe Overview

Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes (plus optional 30 minutes to chill)
Servings: 6 as a side (about 1 cup each)
Difficulty: Easy
Method: No-cook assembly — thinly shred vegetables, whisk a lime-cumin dressing, toss and rest for flavors to meld.

My Experience Making This Recipe

I tested this salad several times with different cabbage ratios and settled on a mix of green and purple for both sweetness and color. Pairing it with grilled skirt steak was a winner, and it cut through the richness perfectly — I often serve it with a peppery green like in this Arugula Skirt Steak Salad when I want a heartier plate.

How to Make Tex-Mex Shredded Cabbage Salad

Start by finely shredding 4 cups green cabbage (about half a medium head) and 2 cups purple cabbage, then add 1 cup shredded carrot and 1/2 cup thinly sliced red onion. Whisk the dressing separately: 1/3 cup mayonnaise, 2 tablespoons sour cream or Greek yogurt, 3 tablespoons fresh lime juice, 1 teaspoon lime zest, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1 tablespoon honey, 1/4 cup chopped cilantro, and salt + pepper to taste. Toss the vegetables with the dressing until evenly coated, then let the salad rest 10–30 minutes in the fridge so the cabbage softens slightly and the flavors meld.

Equipment tips: use a sharp chef’s knife or mandoline for even shreds, a large mixing bowl for tossing, and a whisk for a smooth dressing. Expect a crisp but slightly tender texture after resting.

Expert Tips for Success

Slice thin and even: a sharp knife or mandoline creates uniform shreds so every bite has consistent texture. For safety, use a cut-resistant glove with a mandoline.
Massaging vs. not: gently toss the cabbage with a little salt and lime for 1–2 minutes if you prefer a softer slaw, but skip massaging if you want maximum crunch.
Dress to taste: keep half the dressing on the side if serving later; cabbage can absorb dressing and become soggy after several hours.
Ingredient quality: use fresh limes (not bottled) for bright acidity and freshly toasted cumin seeds ground for a warmer flavor. See knife and prep techniques similar to those used in classic root salads like this Authentic French Carrot Salad.
Make-ahead tip: mix the dressing up to 3 days ahead in the fridge; whisk again before using.

How to Serve Tex-Mex Shredded Cabbage Salad

Taco topper: spoon over grilled fish or carne asada tacos for a crunchy contrast.
Bowl builder: add black beans, roasted corn, and sliced avocado for a vegetarian grain bowl.
Party side: serve on a buffet next to grilled chicken and a tangy potato or pasta salad like this Best Ever Italian Pasta Salad.
Presentation tip: pile the slaw in a shallow bowl, finish with cilantro sprigs, lime wedges, and a sprinkle of toasted pepitas or crumbled cotija for color and crunch.

Storage and Reheating Guide

Store undressed shredded cabbage in an airtight container for 4–5 days in the refrigerator. Keep the dressing separately for up to 3 days in a sealed jar. Once dressed, the salad is best eaten within 1–2 days; the cabbage will soften over time. Freezing is not recommended — thawed cabbage becomes watery and limp. Re-toss chilled dressed salad before serving; if it seems dry, add 1–2 teaspoons of lime juice or a splash of olive oil rather than more mayonnaise.

Recipe Variations

Dairy-free / vegan: use vegan mayo and coconut or cashew yogurt in place of sour cream.
Smoky chipotle: add 1 tablespoon minced chipotle in adobo to the dressing for a smoky heat.
Crunch upgrade: add 1/2 cup toasted pepitas and 1/2 cup crumbled crushed tortilla chips just before serving.
Lighter dressing: swap mayonnaise for mashed avocado (about 1 small avocado) plus 2 tablespoons olive oil for a fresher, lower-egg option.

Nutritional Highlights

High in fiber and vitamin C from cabbage and lime, supporting satiety and immune health.
Low in calories as a side (roughly 80–120 kcal per 1-cup serving depending on dressing).
Allergen info: contains eggs if using traditional mayonnaise and dairy if sour cream is included; adjust for allergies with substitutes. For portioning, aim for about 1 cup per person as a side or 1.5–2 cups as a main with added protein.

Troubleshooting Common Issues

Salad too soggy: you likely overdressed or dressed too early; drain excess dressing and add a squeeze of lime and a pinch of salt to revive.
Bitter cabbage: rinse shredded cabbage under cold water and pat dry, then balance with 1 teaspoon sugar or 1–2 tablespoons honey and extra lime.
Bland dressing: boost acidity (more lime), salt, or add a pinch of ground cumin or smoked paprika to deepen flavor.

Frequently Asked Questions

Q: Can I make this ahead for a party?
A: Yes — prep the vegetables up to 24 hours ahead and store them undressed in separate airtight containers. Mix the dressing up to 3 days ahead and combine salad 30 minutes before serving for best texture. If you need to dress earlier, keep half the dressing aside to refresh the salad before serving.

Q: Is this salad gluten-free?
A: The basic recipe is naturally gluten-free, but check any add-ins (like flavored tortilla chips or store-bought dressings) for hidden gluten. Use certified gluten-free chips or omit them to be safe.

Q: How do I keep the cabbage crunchy?
A: Keep the dressing separate until close to serving time, slice the cabbage thin and evenly, and refrigerate the shredded cabbage in a sealed container (or a paper-towel-lined container) to absorb extra moisture.

Q: Can I use pre-shredded coleslaw mix?
A: Yes — it saves time and works well. Taste and adjust dressing quantities since pre-shredded mixes can include more moisture; drain and pat dry if needed before dressing.

Conclusion

If you want a creamier, herb-forward comparison to this Tex-Mex slaw, you may enjoy the similar flavors in Mexican Coleslaw With Cilantro Lime Dressing – The Picky Eater.

Tex-Mex Shredded Cabbage Salad