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Creamy Fish Taco Slaw Recipe

This creamy and slightly tangy Fish Taco Slaw Recipe is easy to make, tastes fresh, and is packed with flavor.
Prep Time10 minutes
Total Time10 minutes
Course: Salad, Side Dish
Cuisine: American, Mexican
Diet: Gluten Free, Low Lactose, Vegetarian
Servings: 4 people
Calories: 258kcal
Author: Ayla Clulee

Equipment

Ingredients

  • 200 g white cabbage (shredded)
  • 150 g red cabbage (shredded)
  • 1 medium carrot (shredded)
  • 1 small red onion (finely sliced)
  • ¼ cup coriander (chopped)
  • 130 ml mayonnaise
  • 1 lime (juiced)
  • ½ tablespoon white wine vinegar or apple cider vinegar
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • ¼ teaspoon freshly ground black pepper
US Customary - Metric

Instructions

  • Start by shredding the cabbages, red onions, and carrots. You can use a sharp knife, a mandoline slicer, or a food processor to get thin, even slices.
  • Roughly chop the cilantro and add all the veggies to a large mixing bowl.
  • In a separate bowl, whisk together the mayonnaise, lime juice, vinegar, salt, sugar, and pepper. Taste the dressing and adjust the flavors as needed—add more lime juice for tang or a pinch more sugar if you prefer it slightly sweeter.
  • Pour the dressing over the shredded vegetables and toss everything until well-coated. Make sure the cabbage and carrots are evenly mixed with the creamy dressing.
  • For the best flavor, let the slaw chill in the fridge for at least 20–30 minutes. This resting time allows the flavors to meld and soften the cabbage slightly.

Notes

  • Use fresh ingredients - fresh cabbage, carrots, and lime juice make all the difference in flavor and texture.
  • Let the slaw chill in the fridge for at least 20–30 minutes to allow the flavors to meld and soften the cabbage slightly.
  • Add jalapeños or a pinch of cayenne pepper if you like a spicy kick.
  • If the slaw feels too thick, add a splash of water or lime juice to adjust the consistency.

Nutrition

Calories: 258kcal | Carbohydrates: 12g | Protein: 2g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 518mg | Potassium: 296mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3112IU | Vitamin C: 48mg | Calcium: 58mg | Iron: 1mg