Cabbage Slaw
Last updated on January 27th, 2026
Whenever I think of summer, I think of smoky meats, BBQ, tacos, slaws! This Cabbage Slaw was garlicky, tangy, crunchy, and oozing summer vibes. The radish brings a unique touch to this slaw, and the fresh cilantro and lime really introduce a brightness! We had this on our smoked pulled pork sandwiches, but you could use this slaw in a variety of ways! Put it on some fish or shrimp tacos or simply, eat it alone! It’s that good!
This post may contain affiliate links
Did you know?
The concept of making cabbage salads is extremely old! Like, ancient! One of the oldest known cookbooks, “Apicius,” featured cabbage salads mixed with vinegar, spices, and oil! In the Netherlands in the 17th century, the term “koolsla” emerged, which is Dutch for “cabbage salad.” By the 18th century, Dutch settlers brought “coleslaw” to the US, and the word became a part of the English language! Recipes started to appear in American cookbooks featuring cabbage, butter, oil, and vinegar and by the late 1800’s, recipes evolved to add in mayonnaise, creating the coleslaw we all know and love today!
What ingredients do I need for this?
For the slaw:
Green Head of Cabbage
Carrots
Onion
Radish
Cilantro
For the dressing:
Lime
Garlic
White Vinegar
Apple Cider Vinegar
Olive Oil
Salt
Chili Powder
Black Pepper
How do I make it?
In a medium sized bowl, whisk all dressing ingredients until combined. Add all other ingredients to a large bowl, pour the dressing over and mix well, tossing to coat the ingredients.
For best flavors, cover and refrigerate 30 minutes prior to serving. Eat this cabbage slaw with sandwiches, tacos, or by itself! Enjoy!
Tips:
- This slaw will keep for 3-4 days if stored in an airtight container in the refrigerator.
- Use red cabbage for this if you want or a combination of green and red!
Check out some more of my summer BBQ recipes!
Cabbage Slaw
Ingredients
For the dressing:
- Juice and zest from one lime
- 3 garlic cloves minced
- ¼ cup white vinegar
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 ½ tsp salt
- ¼ tsp chili powder
- ¼ tsp black pepper
For the cabbage slaw:
- Half of a green cabbage head cored and sliced
- 1 large carrot peeled and shredded
- 1 cup yellow onion diced
- 1 cup radish thinly sliced
- ¼ cup cilantro minced
Instructions
- In a medium sized bowl, whisk all dressing ingredients until combined.
- Add all other ingredients to a large bowl, pour the dressing over and mix well, tossing to coat the ingredients.
- For best flavors, cover and refrigerate 30 minutes prior to serving.
- Eat this cabbage slaw with sandwiches, tacos, or by itself!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
Discover more from The Wholesome Spoon
Subscribe to get the latest posts sent to your email.
3 Comments