Jalapeño Lime Slaw

How to Make Jalapeño Lime Slaw

1. 1

   Step 1: Prep the vegetables

   Thinly shred the green and red cabbage, peel and shred the carrot, finely mince the jalapeños (remove seeds for milder heat) and chop the cilantro. Combine all prepared vegetables in a large mixing bowl so they're ready for the dressing.

   For this step

   • 3 cups (packed)Green cabbage, thinly shredded
   • 1 cup (packed)Red cabbage, thinly shredded
   • 1 mediumCarrot, peeled and shredded
   • 2 mediumJalapeños, stemmed, seeds removed for milder heat, minced
   • 1/3 cup (loosely packed)Fresh cilantro, chopped
   
2. 2

   Step 2: Whisk the lime-mayo dressing

   In a small bowl, whisk together the mayonnaise, Greek yogurt, fresh lime juice, and honey until smooth. Season with kosher salt and freshly ground black pepper to taste; the lime should be bright and slightly tart to balance the richness.

   For this step

   • 3 tablespoonsFresh lime juice (about 2 limes)
   • 1/4 cupMayonnaise
   • 2 tablespoonsPlain Greek yogurt (or sour cream)
   • 1 teaspoon (and 3/4 tsp salt + 1/4 tsp pepper)Honey (or agave), plus kosher salt and freshly ground black pepper
   
3. 3

   Step 3: Dress and toss

   Pour the dressing over the shredded cabbage mixture and toss thoroughly with tongs or two forks so every shred is coated. Taste and adjust: add more lime for acidity, a pinch more salt if flat, or extra jalapeño if you prefer more heat.
   
4. 4

   Step 4: Let flavors meld

   For best flavor, refrigerate the slaw for at least 15–30 minutes to let the lime and jalapeño infuse the cabbage. It can be made up to 24 hours ahead; give it a quick toss before serving and add a splash of lime if it looks dry.
   
5. 5

   Step 5: Serve as a taco side or topping

   Serve cold as a zesty side for fish tacos, street tacos, grilled seafood or chicken, or spoon onto warm tortillas as a crunchy topping. Garnish with extra cilantro leaves or lime wedges for a fresh presentation.
   

1. Thinly shred the green and red cabbage, peel and shred the carrot, finely mince the jalapeños (remove seeds for milder heat) and chop the cilantro. Combine all prepared vegetables in a large mixing bowl so they're ready for the dressing.
2. In a small bowl, whisk together the mayonnaise, Greek yogurt, fresh lime juice, and honey until smooth. Season with kosher salt and freshly ground black pepper to taste; the lime should be bright and slightly tart to balance the richness.
3. Pour the dressing over the shredded cabbage mixture and toss thoroughly with tongs or two forks so every shred is coated. Taste and adjust: add more lime for acidity, a pinch more salt if flat, or extra jalapeño if you prefer more heat.
4. For best flavor, refrigerate the slaw for at least 15–30 minutes to let the lime and jalapeño infuse the cabbage. It can be made up to 24 hours ahead; give it a quick toss before serving and add a splash of lime if it looks dry.
5. Serve cold as a zesty side for fish tacos, street tacos, grilled seafood or chicken, or spoon onto warm tortillas as a crunchy topping. Garnish with extra cilantro leaves or lime wedges for a fresh presentation.