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Baja style cabbage slaw: Ensalada de col by Karen Hursh Graber © 2014

The ubiquitous fish taco of Baja California is often served with a smooth, loose avocado sauce and shredded cabbage. Many come with a cabbage slaw containing mayonnaise, which I find to have too creamy a texture when paired with the already-creamy avocado sauce. This version of Baja style cabbage slaw is brighter, crisper, and adds a few more layers of flavor that complement the fish.


  • 2 cups shredded cabbage
  • 1 to2 fresh jalapeño chiles, thinly sliced into matchsticks
  • 2 to 3 radishes, thinly sliced into matchsticks
  • 2 to 3 scallions, thinly sliced diagonally
  • 2 tablespoons chopped fresh cilantro
  • Juice of 1-to limes
  • Salt and pepper to taste

Combine all ingredients in a bowl. Serve with fish tacos, carne asada, grilled chicken, or as a tostada topping. Makes about 2 ½ cups.


Link to source article
The humble cabbage: A Mexican cook's loyal friend


Published or Updated on: January 3, 2014 by Karen Hursh Graber © 2014
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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