Tangy Red Cabbage Slaw Recipe

This Tangy Red Cabbage Slaw Recipe is the perfect cabbage slaw for fish tacos, chicken tacos and even pork tacos.  Crunchy purple cabbage mixed with spicy jalapenos, red onions, cilantro and dressed with tangy citrus juice, this Tangy Red Cabbage Slaw Recipe is the only cabbage slaw recipe you will ever need.

Let’s talk tacos, shall we?  There are a million types of tacos that I am currently in love with and this Tangy Red Cabbage Slaw Recipe is best served on ALL of them. Fish tacos? No problem, this Tangy Red Cabbage Slaw Recipe is your Go-To.  Smoked pork tacos? Yup, all you want to add is this Tangy Red Cabbage Slaw Recipe.  What about chicken tacos?  Please! … stop… you are embarassing yourself.  This Tangy Red Cabbage Slaw Recipe is the perfect combination of crunchy red cabbage (or is it purple cabbage??), tangy dressing and spicy flavors and all that together makes this the ultimate red cabbage slaw and the only taco slaw you will ever reach for …. EVER!!

IS IT RED CABBAGE OR PURPLE CABBAGE?

The right answer is ‘red cabbage’ but it is commonly known by either name. The red cabbage is also known as purple cabbage because its leaves are coloured dark red/purple. However, the leaf color is determined by the pH value of the soil it is growing in. In acidic soils, the cabbage leaves grow more reddish while in neutral soils the leaves will grow more purple.

HOW LONG WILL RED CABBAGE SLAW STAY FRESH?

Cabbage can stay fresh for weeks in the refrigerator if it is not shredded or separated.  Once you make slaw from that cabbage, it will only remain fresh for a few days so plan accordingly when making your Tangy Red Cabbage Slaw Recipe.

HOW DO YOU MAKE THIS TANGY RED CABBAGE SLAW RECIPE?

Easy! To make this Tangy Red Cabbage Slaw Recipe, start by washing the red cabbage and peeling off any outside leaves that may have wilted.  Cut the cabbage in half and then either using a sharp knife and a stead hand or a mandolin, shredd the cabbage into thin slices. Move the cabbage to a large mixing bowl.  Next, dice up the red onions and cilantro and add them to your mixing bowl with the red cabbage.  Cut the jalapeno in half and remove the seeds, stem and ribs.

Dice the jalapeno and add that to the bowl, as well.  Then mix together the orange juice, lemon juice, lime juice and zest, olive oil, apple cider vinegar, salt and pepper together in a small bowl and pour over the cabbage mixture.  Mix well to combine, cover with plastic wrap and refrigerate for 1 hour before serving.

That’s it!! Super easy, super tasty and the perfect simple red cabbage slaw with a bright tangy citrus dressing for all of your taco needs.  This Tangy Red Cabbage Slaw Recipe is the only cabbage slaw I use on my fish tacos, my Cilantro Lime Chicken Tacos, my smoked pork tacos and even my pulled pork tacos.

But WAIT!! There’s more…. (haha!! Sorry … I just had to do that!) … This Tangy Red Cabbage Slaw Recipe is also perfect to dress up a burger or sandwich.  I have even used this on my Pineapple Chili Lime Slow Cooker Pork Sandwich and it was A-MA-ZING!!!

So next time you are serving up … well, just about ANYTHING in a tortilla shell …  be sure to top it off with this Tangy Red Cabbage Slaw Recipe.  Your taste buds AND your tummy will thank you for it!

Enjoy!!

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Tangy Red Cabbage Slaw Recipe

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Crunchy purple cabbage mixed with spicy jalapenos, red onions, cilantro and dressed with tangy citrus juice, this Tangy Red Cabbage Slaw Recipe is the only cabbage slaw recipe you will ever need.

Heather

Prep Time 10 minutes minutes

Refrigerate 1 hour hour

Total Time 10 minutes minutes

Serving Size 24

Ingredients

• 1/2 red cabbage
• 2/3 red onion diced
• 1/3 cup cilantro chopped
• 2 large jalapeno peppers diced - stem, seeds and ribs removed
• 1 large orange juiced
• 1 lime juiced and zested
• 1/2 lemon juiced and zested
• 1/3 cup olive oil
• 1 1/2 tablespoons apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

• To make this Tangy Red Cabbage Slaw Recipe, start by washing the red cabbage and peeling off any outside leaves that may have wilted.  Cut the cabbage in half and then either using a sharp knife and a stead hand or a mandolin, shredd the cabbage into thin slices. Move the cabbage to a large mixing bowl.  
• Next, dice up the red onions and cilantro and add them to your mixing bowl with the red cabbage. Cut the jalapenos in half and remove the seeds, stem and ribs. Dice the jalapenos and add that to the bowl, as well. 
• Then mix together the orange juice, lemon juice, lime juice and zest, olive oil, apple cider vinegar, salt and pepper together in a small bowl and pour over the cabbage mixture. Mix well to combine, cover with plastic wrap and refrigerate for 1 hour before serving. 

Nutrition

Serving: 24g | Calories: 34.6kcal | Carbohydrates: 1.9g | Protein: 0.4g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2.2g | Sodium: 52mg | Potassium: 64.1mg | Fiber: 0.5g | Sugar: 1.2g | Vitamin A: 40IU | Vitamin C: 12.2mg | Calcium: 10mg | Iron: 0.1mg

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