So this recipe should have been its own post a long, long time ago. I am like the queen of mix and match Tacos. I have so many variations of tacos it is ridiculous. 5 different meats, 4 different pico de gallos, 3 different cheeses, 2 different slaws… It takes me back to 7th grade math where we explored permutations. So based off of the info I just provided… 5x4x3x2x1=120 variations of tacos. And we haven’t even explored the vessels in which you can eat and serve them in: toastadas, corn tortillas, flour tortillas, lettuce wrap, rice bowl… Damn Gina, that’s a lot of tacos!
If you’re not new to my blog you have seen this slaw in taco bowls, with steak, with fish, with pork, as a salad and more! It is not an original concept here at Caviar and Crayons. But up until now, it has always been WITH something. If you have been search for it on my blog you might find it in accompaniment to my Pulled Pork Tacos with Jalapeno Lime Slaw. I also have it in my Blackened Mahi Tacos with Cilantro Lime Slaw. And since I am not one to follow recipes, it varies a little bit each time. So, as a favor to you, I have decided to make one master copy! One consistent, tested, go to, stand alone copy for this slaw. No more waiting in the rafters for this fresh and versatile dish.
P.S. This makes a shiz ton of slaw. I was recently joking around with another food blogger and she said the variety of tacos on my blog was like the variety of lettuce wraps on hers. I then joked that my husband has a taco metabolism and I have a lettuce wrap metabolism. (Sad and true story. Well, sad for me at least. He is pretty much winning at life there.) Somehow, miraculously looping back around to why this makes so much slaw… I typically eat my "tacos" without the tortilla (le sigh). So I make a decent base of slaw on my plate. Plus, cabbage is cheap and I don’t like throwing half away, so I just cut up the whole darn thing.
So from here on out, this will be the Jalapeno Lime Slaw that I constantly throw you back to. I mean, those blackened Mahi tacos are good… but I haven’t tested that slaw in years. I am sure it is close. But that was from my baby Caviar and Crayons days. Everything was new and fresh, I was learning in front of you. I mean, I still am. I probably wouldn’t age me past a toddler at this point. But hey, I am experiencing growth. (Growth all around, except for in my breasts. I feel like 33 is a little late in life to expect a change there, but I will still keep my fingers crossed. Thanks genetics.) Tacos. Slaw. Boobs. Squirrel. Slaw.
Makes 6-8 cups of slaw
12 cups shredded cabbage (1 cabbage, minus the core)
1 lg bushel cilantro, leaves only (about 2 loose cups)
1/2 cup mayo
1/4 cup lime juice (use fresh lime or only organic lime juice)
1/4- 1/2 cup jarred pickled jalapenos (I would use 1/2 cup for sure. But if you shy away from spice you could go as low as a 1/4 cup.)
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1/2-3/4 cup sliced radishes (preferred) or carrots for color.
1. Using a knife or a mandolin, shred your cabbage so that it resembles the pre-cut bagged slaw. I like to make mine a bit thicker. The heartier size holds up better against the acidic lime juice.
2. Add the cut up cabbage to a large lidded mixing bowl as you go. I keep cutting around the core, discarding it at the end. You can see it is very dense, this part does not make for good slaw.
3. Remove the cilantro leaves from the stems. I am not super picky here. I have some stems here at there, but just want to get the majority of them out.
4. Coarsely chop the cilantro and add it to thelarge lidded mixing bowl.
5. If you are adding carrots or radishes for color, this is the time to do it. Shaved or shredded carrots, shredded or half moon radishes… it is up to you.
6. Add your diced pickled jalapenos and give it all a decent stir. We will mix it better when you add the dressing, so you don’t really even need this step I suppose. I am not deleting it though. I would say it is just out of principal, but I am not sure that that principal is. Now I have just wasted both of our time typing this… and finding this meme.
7. In a separate bowl, whisk together mayo, lime juice, salt, pepper, onion powder and garlic powder.
8. Once you get the dressing on the cabbage, the lime juice will begin to do something to the cabbage. It will draw the water out of the cabbage. You should ideally dress the dry slaw about 30-60 minutes out. But I eat mine as left overs all the time! You just have to stir it and use a slotted spoon so that you are not bringing the excess liquid with you.