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.
Baja Cabbage Slaw
- Quick Glance
- 15 M
- 15 M
- Makes 2 cups, enough for 8 tacos
- 1/2 small head (5-inch diameter) green cabbage
- 2 tablespoons store bought or homemade mayonnaise (not light)
- 3/4 teaspoon fresh lime juice
- 2 drops jalapeño Tabasco sauce (optional)
- 1. 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).
- 2. 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.