This Baja cabbage slaw is a perfect accompaniment to multitudes of Mexican-style dishes, but it also works with roasted chicken or your Tuesday night pork chops. A hint of lime and a drop of hot sauce makes all the difference.
This cabbage slaw recipe is served everywhere in Ensenada, Mexico. It’s the perfect accompaniment to Baja-style Tempura Fish Tacos, as it doesn’t have so much liquid as to make the tempura batter soggy. Note, the slaw goes on the tortilla before the fish.
Always look for small, bright green heads of cabbage. These have the smallest core and are sweeter, with a more subtle “cabbage-y” flavor. Avoid any that are pale to almost white, which are older and not as sweet.–Mark Miller
LC Multi-talented Slaw Note
This super simple side goes well with just about anything—pulled pork, especially. But also grilled chicken. Steamed fish. Roast chicken. Seared pork chops. Even just another side, such as white rice tossed with chopped cilantro leaves and stems.
☞ Table of Contents
Baja Cabbage Slaw
Ingredients
- 1/2 small head (5-inch diameter) green cabbage
- 2 tablespoons mayonnaise (not light)
- 3/4 teaspoon fresh lime juice
- 2 drops jalapeño Tabasco sauce (optional)
Directions
- Remove and discard the outer leaves of the cabbage. Cut a V-shaped wedge around the tough inner core and remove and discard the core. Cut the head half into 2 equal-size sections. With a large, sharp knife or a hand-held mandoline, slice each section crosswise into a thin julienne (about 1/8 inch thick).
- Transfer the julienned cabbage to a large bowl. In a small bowl, mix together the mayonnaise, lime juice, and Tabasco, if using. Toss the mayonnaise mixture with the cabbage then refrigerate the cabbage slaw. Serve within a few hours.
Show Nutrition
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
Recipe Testers’ Reviews
After making this the first time, my husband requested it again the next night. The only thing that’s really different about this slaw is the lime juice and a few drops of hot sauce (I used Sriracha), but sometimes those small changes add big flavor. The lime especially makes this dish. Mayonnaise and cabbage were the only two other ingredients. I suggest you make just enough for your meal, otherwise the dressing will become runny. I’d never thought of combining lime with cabbage in this way, but it really works nicely. We had not had cabbage for a while; this recipe actually makes us want to have it more often and reminded us how good it can be. It would be awesome in a fish or pulled pork taco, or even with a hot dog or grilled brats. This recipe is a delightful change from other slaws.
Originally published September 08, 2010
Ok – I found the perfect shortcut (not that the recipe needs much of a shortcut). I made Sriracha milk mayonnaise. Why buy mayonnaise if you can make it so easily, even if you don’t have eggs. I also had the best sweet, tender farmer’s market mini cabbages, and I sliced in some celery that was hanging out in the fridge. Yum! Cilantro would have been nice in it I think, perhaps blended into the mayonnaise?
I love everything about this, Silke!