Mexican Cabbage Salad
Mexican Cabbage Salad is another recipe I’ve tried to replicate from a favorite local restaurant in San Diego. Cinco de Mayo or anytime, it’s a family favorite. It brings back memories of leisurely dinners complete with margaritas, chips and salsa, and friends. We often enjoyed sharing one of these salads with our dinner order.
Usually we make coleslaw with mayo, but this is so crisp and refreshing with oil and vinegar, not to mention the wonderful scent and taste of fresh cilantro. It’s lighter, healthier, and vegan.
Even the aroma of cilantro takes me there. Isn’t it a treat to have that happen when you smell or taste a favorite food? I serve it with White Bean and Spinach Tacos and/or Cauliflower and Bean Burritos. Hope you like it as much as I do.
- ½ cabbage, sliced very thinly
- ¼ cup of grated carrots, or more as desired
- ¹/³ cup fresh cilantro, roughly chopped
- ½ cup rice vinegar
- 2 tablespoon olive oil
- ½ teaspoon salt
- pepper to taste
- Rinse sliced cabbage and carrots with cold water, then let set for 5 minutes
- Mix vinegar, oil, cilantro, salt and pepper in a large bowl.
- Stir in cabbage and carrots, mixing well.
- Serve now, or refrigerate for a few hours.
It’s a tasty, tangy cabbage salad that goes well with burritos, tacos, enchiladas or any of your favorite Mexican foods.
April 12, 2017
I am going to try this salad, but would like to know how many servings there are in this recipe, so I will know if I need to increase the amount of the ingredients. Thanks
April 13, 2017
Hi Keith, and thanks for asking. As a small side serving it will serve 4. It will depend on the size of the serving you prefer. I hope you enjoy it as much as we do1
March 8, 2015
Merry, this is just the kind of salad I love with Mexican food. Refreshing, tangy and a perfect foil to the rich sauces we so often get with our south-of-the-border dishes. Definitely will try this soon. I just may add a little freshly minced jalapeno to mine, but I’ll have to serve it on the side because not everyone here likes that added bite and heat.
Thank you for the recipe.
January 5, 2015
Thanks Giovanna, So glad it’s one your son would enjoy too! It makes a nice change from salad and is so good with Mexican food of any kind. Enjoy!
January 2, 2015
I love this recipe. It’s fresh and vibrant with good healthy ingredients. y son will love it because he’s a great fan of coleslaw. Thanks for sharing.