Yield: 8 servings for tacos, 4 servings as a side
Time: 15 minutes
I couldn't dare claim the Mexican Slaw recipe as my own. It's of course, my best friend Adilene's recipe, passed down to her from her Tía (Aunt). Adilene's Mexican Slaw is the perfect topping for your tacos, on top of a burger, and also just as delicious on its own as a side salad.
Adilene is my best friend from college. She’s an amazing mother, full-time worker, wife, and friend! I don’t see her often, (because – I’m not afraid to say it – she lives in the MIDDLE OF NOWHERE.) But I have made this recipe ever since she made a surprise visit to see me on my birthday a few years ago. In just a few hours, she cooked up an amazing Mexican feast for me!
Now I make this recipe often, and each time I think of her!
Using finely shredded cabbage, cilantro, tomato, onion and lime juice, this couldn't get any simpler. These traditional Mexican ingredients create something simply spectacular. Just mix everything together and you're ready to eat!
10 ounces of finely shredded green cabbage*
3-4 roma tomatoes, diced
1/2 white or yellow onion, diced
2 cups cilantro chopped, loosely packed
The juice of 1 lime, (or 2 tablespoons)
Pinch of salt
In a medium bowl, add in the cabbage, diced tomato, diced onion, and cilantro. Pour lime juice on top and season lightly with salt. Mix together with tongs to fully incorporate. Serve immediately.
If making this ahead, only prepare up to 4-5 hours in advance or the cabbage will become soft. Pack into an airtight container and store in the refrigerator. Mix again before serving.
*For this recipe and per Adilene's recommendation, I use a pre-cut & pre-washed Angel Hair Cole Slaw mix from the grocery store.