Creamy Fish Taco Slaw Recipe

5 from 1 vote

This creamy and slightly tangy Fish Taco Slaw Recipe is easy to make, tastes fresh, and is packed with flavor.

Prep Time10

Total Time10

Course: Salad, Side Dish

Cuisine: American, Mexican

Diet: Gluten Free, Low Lactose, Vegetarian

Servings: people

Calories: 239kcal

Start by shredding the cabbages, red onions, and carrots. You can use a sharp knife, a mandoline slicer, or a food processor to get thin, even slices.
Roughly chop the cilantro and add all the veggies to a large mixing bowl.
In a separate bowl, whisk together the mayonnaise, lime juice, vinegar, salt, sugar, and pepper. Taste the dressing and adjust the flavors as needed—add more lime juice for tang or a pinch more sugar if you prefer it slightly sweeter.
Pour the dressing over the shredded vegetables and toss everything until well-coated. Make sure the cabbage and carrots are evenly mixed with the creamy dressing.
For the best flavor, let the slaw chill in the fridge for at least 20–30 minutes. This resting time allows the flavors to meld and soften the cabbage slightly.

Use fresh ingredients - fresh cabbage, carrots, and lime juice make all the difference in flavor and texture.
Let the slaw chill in the fridge for at least 20–30 minutes to allow the flavors to meld and soften the cabbage slightly.
Add jalapeños or a pinch of cayenne pepper if you like a spicy kick.
If the slaw feels too thick, add a splash of water or lime juice to adjust the consistency.