Baja Cabbage Slaw

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
• Quick Glance
• 15 M
• 15 M
• Makes 2 cups, enough for 8 tacos

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Recipe Testers Reviews

Brenda Carleton

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.